Rice Fritters
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
1 cup cooked rice
1 cup cabbage, thinly sliced
1⁄2 cup fresh herbs, chopped, such as parsley or dill
1 garlic clove, minced
1⁄2 tsp sea salt
1⁄4 tsp ground turmeric
2 ‒ 3 eggs
1⁄3 cup rice bran oil
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Method 3
In a bowl, combine , vegetables, , , 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!
