Mushroom patties with rice and tomato sauce - Champinjonbiffar och ris i tomatsås

MUSHROOM PATTIES WITH RICE AND
TOMATO SAUCE
Champinjonbiffar och ris i tomatsås

12 patties

1 lb mushrooms

3 slices wholegrain bread or 2/3 cup oats
2 eggs
1 small onion
½ bunch parsley
½ teaspoon dried marjoram
1 to 1½ teaspoon salt
white pepper
2 tablespoons butter or margarine

Rice in tomato sauce (2 servings):

1/3 cup rice
1 small onion
1 garlic clove
1 teaspoon rapeseed oil
(in Sweden we can buy something called “Butter and rapeseed oil” 
mixed in a bottle, use that if you can too!)
14 oz crushed tomatoes
¼ teaspoon oregano
salt, pepper

Trim and finely chop the mushrooms and fry them in a dry, hot frying pan. Pour off the liquid. Crumble the bread and whisk the eggs, add the breadcrumbs to the eggs and leave to expand for about 5 minutes.

Peel and chop the onions and chop the parsley. Add mushrooms, onion and parsley to the bread mixture and flavour with marjoram, salt and pepper. Blend to a firm mince and shape into 12 patties which you fry in some fat in a frying pan.

Rice in tomato sauce: Boil the rice. Peel and chop onion and garlic and sautée in a frying pan with the oil (or butter and oil). Add crushed tomatoes, oregano, salt and pepper and boil for 5 minutes. Flavour to taste and blend in the rice.

Serve with a salad or grated, raw vegetables. Carrots and Swedish turnips is a very good mix!

Enjoy!

Bella