Boil the vegetable stock in a pan. Add the coriander and ginger. Peel and finely dice the onions.
Add the onions and rice to the stock, bring to the boil, reduce the heat, cover and cook over a low heat for about 35 minutes.
Meanwhile, wash the apricots, pat dry, halve, stone and finely dice .
Wash the chives, shake dry and finely chop, reserving a few whole strands to garnish.
Uncover the rice and contine to cook until the liquid is completely evaporated. Remove from the heat and allow to cool briefly.
Stir the egg into the lukewarm rice and season with salt and cayenne pepper. Shape the mixture into 8 balls.
Heat 1 tbsp oil in a frying pan and fry the balls over a low heat for about 7 minutes on each side.
Halve the avocado, stone and peel. Halve the lemon and squeeze the juice.
Briefly blitz the avocado and 2 tbsp lemon juice with a hand blender.
Mix the apricots with the chopped chives and season with salt and cayenne pepper.
Wash the lettuce and shake dry, tear into small pieces and arrange on a plate.
Mix 1 tbsp lemon juice with salt, pepper, some drops of sweetener and the remaining oil. Pour over the salad, top with the balls and garnish with chives. Serve the rice balls with the avocado dip.