Rice and vegetable fritters

Ingredients for 4 servings:

• 1 can of corn
• 4 carrots
• 4 spring onions
• 1 onion(s)
• 4 tbsp flour
• 2 tbsp cornstarch
• 3 eggs
• 1 tbsp parsley, chopped
• 200 g rice
• salt and pepper
• Maggi
• possibly Tabasco

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

simple, quick dish

Cook the rice in a suitably sized pot according to the package instructions until tender. Meanwhile, chop the onion as finely as possible and fry it in a pan. Drain the corn. Cut the carrots and spring onions into small pieces. Puree half of them, along with half the corn, in a bowl. Add the remaining vegetables, crack the eggs, and mix with the vegetables. Then add the cornstarch, parsley, the fried onions, and the cooked rice and stir well. Slowly sprinkle in the flour, mixing well occasionally. Season the mixture with pepper, salt, paprika, and Maggi. If you like it a little spicy, you can also add a dash of Tabasco. The batter is a bit crumbly, so add about a tablespoon-sized portion to the pan, press it down lightly, and fry over medium heat for 1-2 minutes until a relatively firm base has formed. Turn carefully and fry on both sides until golden brown. Continue frying in batches.