Friday, 18 November 2016

Kids Cheesy Rice Fritters

  •  1 cup SunRice brown rice, cooked, cold
  •  3/4 cup grated tasty cheese
  •  3 eggs, lightly beaten
  •  1 medium carrot, peeled and grated
  •  1 teaspoon dried basil
  • 1 small zucchini, grated
  •  1/4 cup plain flour
  •  Ricebran oil to shallow fry
  •  Salt and pepper
  •  200g punnet of grape tomatoes, halved lengthways
  •  Bunch of watercress
  • In a large mixing bowl mix together the rice, zucchini, cheese,  carrot, eggs, basil and four. Season well with salt and pepper.
  • Heat the rice bran oil in a large pan and over a moderately high heat. Fill a 1/4 cup measure with the mixture and turn into the hot pan, flatten into a round fritter shape, and continue shaping the mixture to fill the pan. Cook the fritters in batches for about 3 minutes each side or until they get golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towel.
  • Serve the fritters warm or cool tumbled with the grape tomatoes and watercress.

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