Cook long grain rice in 2 1/2 times the mass of salted water. Grate cucumber into sticks, season lightly with salt and keep warm. Cut chives into rolls. Grate some onion onto the mince. Add cayenne pepper, paradeis pulp, salt, knead together and form 3-4 long rolls. Cut the remaining onion into rings. Heat a frying pan, pour in oil and fry the mince rolls all around. Add onion rings, stir, reduce heat and roast in about 4 min, stirring in between and turning to the other side. Place mince rolls on a heated plate and cover with kitchen paper to keep warm. Add a little flour to the onions, fry lightly. Pour in milk, stir through with a whisk and make a little bit. Mix the sauce with the lemon zest and the chive rolls, maybe season and add to the mince rolls form with the long grain rice.
Our tip: Always use fresh chives if possible!
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