Ingredients for 6-8 servings
100 g wild rice mixture salt 400 g colourful carrots with green 6 tablespoons GAZİ salted butter ½ sachet of vanilla sugar 1 dash of lime juice (optional) freshly ground pepper 100 g GAZİ feta cheese Classic 55 % 2 nori leaves 1 egg (size S) 1 tbsp linseed flour (alternatively starch) 2-3 tbsp GAZİ Altin Kaymak
round cookie cutter or dessert ring (approx. 5 cm ᴓ)
1. Cover the rice in a pot with 1½ times the amount of water and salt it slightly. Bring the water to the boil, put the lid on and cook the rice according to the instructions on the packet for about 10-15 minutes. Meanwhile, remove the green from the carrots, peel and dice them. Wash the green of 1-2 carrots, shake dry and remove the fine leaves. Put some nice leaves aside, chop the rest finely.
2. Heat 2 tablespoons of butter in a pan and fry the carrot cubes for about 5 minutes until they become soft, but still have a little bit of bite. Shortly before it is cooked, sprinkle in the vanilla sugar and lightly caramelise. Season the carrots as desired with a dash of lime juice, salt and pepper.
3. Pour the carrots into a bowl and let them cool slightly. Let the cooked rice also cool down. During this time, cut the feta cheese into fine cubes. Cut the nori leaves with scissors into thin strips, then cut them into small pieces. Beat the egg. Mix the cheese cubes, nori, egg and linseed flour into the cooled rice.
4. Place the cutter on a plate, add 1 small spoonful of rice mixture each and press it firmly into the ring. Carefully take off the ring. Make more rice thalers in the same way. Heat 2 tablespoons of butter in a pan and fry the rice thalers in portions on both sides until crispy, pressing them several times flat onto the bottom of the pan with a palette knife. If needed, add more butter to the pan.
5. Remove the finished thalers and let them drip dry on a paper towel. Mix the cooled carrot cubes with Altin Kaymak and season again with salt and pepper. Arrange the rice thalers on a large serving plate, place a small portion of carrot Tatar on each plate and serve garnished with a little carrot green.