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Rice fritters with vegetables

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Ingredients for 8 servings:

  • 300 g rice
  • 100 g cheese, grated
  • 200 g zucchini
  • ½ bell pepper(s)
  • 1 carrot(s)
  • 1 egg(s)
  • 1 tbsp, heaped flour
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian

Let the cooked rice cool or use leftovers from the day before. Finely grate the zucchini and carrot, and chop the bell pepper into small pieces. Add everything to the rice along with the egg. Mix well with salt and pepper, and toss with the flour. Fry in batches in a pan with good, hot oil, similar to potato pancakes. Caution! Don’t be surprised if the batter feels a bit runny due to the zucchini. Simply fry it a little longer. The egg, cheese, and flour will help the pancakes firm up when fried.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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