If there's leftover rice in the fridge and some green veg hanging around, then here's a recipe for you. Everyone loves these fritters because breakfast, lunch or dinner is ready in 20 minutes. This recipe doubles or triples very easily.
Ingredients 8
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 3
In a bowl, combine , , , , and .
In a separate bowl, beat and then mix into the rice mixture (soft, juicy vegetables like and zucchini will only need 2 eggs, but sturdier vegetables like kale will need the third egg to bring the mixture together).
Heat in a frying pan over medium heat. Use a 1/4 cup (60 ml) measure to add six rice fritters to the hot oil. Using a spatula, gently flatten the fritters, then cook for 2–3 minutes each side, until golden, then drain on paper towel and serve with a salad. Enjoy!
Cornersmith's tips
Serve with chilli jam!
