Veggie cutlets with mushrooms and red rice

• 200 gr Red Lotus Rice
• 200 gr Shiitake Mushrooms House of Asia soaked the day before
• 20 gr House of Asia Garlic Pastes
• 3-4 tablespoons House of Asia Oyster Sauce
• 2-3 tablespoons House of Asia Light Soy Sauce
• 2-3 teaspoons House of Asia Japanese Cuisine Spices
• 30 g leek
• 50 g carrots
• 100 g of onion
• 30 g celery
• 1 teaspoon freshly ground black pepper
• 3 tablespoons of corn flour
• 3 eggs
• 30 g spring onions
• Olive oil for frying

SOS:

• 65 gr Coconut cream 24-26% UHT Kara
• 1/2 teaspoon House of Asia Garlic, Ginger and Chili Pastes
• 65 g natural yogurt
• zest of 1 lime
• 1 teaspoon chopped coriander
• Salt and black pepper to taste

Mixed salad to serve

1. Prepare the rice according to the instructions on the package, then let it cool.
2. Drain the mushrooms and blend them. Finely dice the onion. Heat olive oil in a pan and sauté the onion until translucent. Add the mushrooms and garlic paste, and simmer for 8-10 minutes. Season with pepper, soy sauce, and oyster sauce. Stir and let cool. Serve with the cooked rice.
3. Wash and peel the vegetables. Coarsely grate the carrots and celery, and thinly slice the leek into half-moons. Blanch the vegetables in a pot of boiling water for about 2 minutes. Then drain, let cool, and add to the rice. Add the eggs, flour, spring onion, and spices. Mix well.
4. Prepare the sauce by combining all the ingredients.
5. Form oval patties, 1-2 cm thick, and fry until golden brown on each side. Serve with sauce and a mixed salad.