Rice, Onion and Carrot Patties with Warm Paprika Yogurt Sauce

Instructions

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   1. In a large bowl, combine the cooked rice, grated carrot, finely chopped onion, rolled oats, beaten eggs, 1 grated garlic clove, 1 teaspoon sweet paprika, cumin, 3/4 teaspoon salt, and black pepper. Press the mixture slightly with a spoon so the rice binds more easily.

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   2. Let the mixture rest for 5 minutes so the oats absorb some moisture. Then divide into 8 portions and shape into compact patties with your hands.

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   3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Once hot, cook the patties for 4 to 5 minutes per side until deeply golden and firm. Adjust the heat so they do not burn. If you prefer to finish them in the oven, place them on a tray and bake at 200 °C / 400 °F for 8 to 10 minutes after browning.

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   4. While they cook, make the sauce. In a small saucepan or skillet, heat 1 tablespoon oil over low heat. Add 1 minced garlic clove and cook for 30 seconds. Stir in the plain yogurt, water, lemon juice, 1 teaspoon sweet paprika, and 1/4 teaspoon salt, mixing constantly for 1 to 2 minutes, just until warm; do not let it boil.

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   5. Turn off the heat and stir the chopped fresh parsley into the sauce. Taste and adjust salt or pepper if needed.

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   6. Serve the hot patties with the warm paprika yogurt sauce on top or on the side.