Ingredients
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1 cup brown rice, cooked, cold
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3/4 cup grated tasty cheese
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3 eggs, lightly beaten
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1 medium carrot, peeled and grated
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1 small zucchini, grated
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1 teaspoon dried basil
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1/4 cup plain flour
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Salt and pepper
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Ricebran oil to shallow fry
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200g punnet of grape tomatoes, halved lengthways
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Bunch of watercress
Method
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1In a large mixing bowl mix together the rice, cheese, eggs, carrot, zucchini, basil and four. Season well with salt and pepper.
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2Heat the ricebran oil in a large fry pan 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 2-3 minutes each side or until golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towel.
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3Serve the fritters warm or cool tumbled with the grape tomatoes and watercress.
Source: taste.com.au
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