Bring 1/4 liter of water to a boil, dissolve the vegetable cube in it, sprinkle in the rice, stir briefly. Add 2 finely diced onions and the bay leaf to the rice, let it swell for 30 minutes on a very low flame, remove the bay leaf after 10 minutes.
Leave the rice to cool. Finely grate the celery and finely chop the hazelnuts and mix both into the rice. Beat the eggs and add to the rice. Stir in the whole wheat flour, herbs, curry powder and pepper and form 6 fritters.
Fry the patties in sunflower margarine until golden brown on both sides, about 5 minutes. Cut 6 wholemeal buns in half, spread the herb curd on them. Slice the tomato, cut the third onion into rings.
Spread the cheese, fritters, tomato slices and onion rings on the bottom halves of the rolls, cover with the top halves.
