Sauté in olive oil and season with a little chili spice, salt and pepper.
Cut the dried tomatoes into strips, sauté in olive oil with the onion cubes, add the bean sprouts and finely chopped basil, extinguish with a dash of balsamic vinegar and simmer. Boil the long grain rice in salted water.
Mix with the grated flour, eggs, Appenzeller cheese, salt and pepper and bake in olive oil to form cookies.
Arrange everything on a flat plate and garnish with basil leaves.
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