Rice & Vegetable Fritters


  •     2 cups cooked white rice or brown rice
  •     1 medium zucchini, grated
  •     1 medium carrot, grated
  •     1 cup frozen peas
  •     50g shaved ham, chopped
  •     1 tablespoon mint, chopped
  •     1/4 cup vegetable oil
  •     2 teaspoons light sour cream
  •     1 teaspoon sweet chilli sauce
  •     4 eggs, lightly beaten
  •     Truss tomatoes, baby spinach and rocket mix to serve

Cooking Instructions:

  1. Combine eggs, rice, zucchini, carrot, peas, ham and mint in a bowl.
  2. Season to taste with salt and pepper and mix well.
  3. Heat oil in a large frying pan on medium.
  4. Cook 1/4 cup of mixture in batches for 2-3 mins each side until firm and golden. Repeat with remaining mixture.
  5. Drain on kitchen paper.
  6. Meanwhile, mix together sour cream and sweet chilli sauce.
  7. Transfer to a small container.
  8. Pack fritters in lunchbox with tomatoes, spinach and rocket leaves and container of sour cream mixture for dipping.

Source: Taste

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