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Rice patties with vegetables

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Ingredients for 2 servings:

  • 280 g rice, cooked and cooled
  • 160 g zucchini, grated
  • 60 g corn (can)
  • 60 g peas, frozen
  • 2 tbsp, heaped bacon, diced
  • 80 g cheese, spicy, grated
  • 60 g flour
  • 1 egg(s), size L
  • e.g. salt and pepper
  • n. B. Clarified butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Recycling leftovers

Combine the ingredients and season with salt and pepper. Fry in fat (I use clarified butter) over medium heat until golden brown. This mixture yields approximately 12-15 small patties, each about 7 cm in diameter. Serve with herb curd or herb-flavored sour cream, or a fruity tomato sauce. Note: I had various leftovers, such as rice, corn, zucchini, grated cheese, and diced bacon. This is what I used to make these patties.

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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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