Rice fritters "Mexico"

Ingredients for 4 servings:

• 1 cup rice, cooked whole grain rice, (raw approx. 70 g)
• 150 g wheat flour (wholemeal flour)
• some salt
• 2 eggs
• ¼ liter of milk
• 150 g corn kernels (frozen or canned)
• n. B. Chili pepper(s), red and green, cut into fine rolls
• e.g. rapeseed oil
• e.g. butter

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

a delicious leftover meal

Cook the rice according to the instructions. Mix flour, salt, eggs, and milk into a pancake batter and let it rise for 30 minutes. The batter should be thick; add more flour if necessary. Then add the cooked and cooled rice to the batter along with the corn and chili rolls. Fry small pancakes in a pan with a mixture of oil and butter. Serve with guacamole or a spicy tomato sauce.