Loaf with Chipolata and Kamboscha Rice

To make the chipolata patties, heat the butter/oil and sauté the diced garlic and ginger. Add the diced pepperoni and bell bell pepper. Add the rice and fry.

Extinguish with water. The water should cover the rice and be so much that when the rice is cooked, it has remained grainy and has completely absorbed the water.

Finally, salt the quantity and let it cool a little. Meanwhile, take the chipolata out of the skin. Add the eggs and mix well.

Then season with Ras el Hanout, cinnamon, salt and pepper and add the slightly cooled rice. Mix the quantity well. Finally, stir in the soy sauce and grated Emmental cheese.

Form loafs with your hands, turn in flour and fry heated butter/sunflower oil.

Preparation Tip:

You can also take pork fat instead of chipolata. Instead of Cambodian rice with its light natural fragrance, you can also take basmati rice.

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