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Kids cheesy rice fritters

  • 0:12 Cook
  • Makes 10


  • 1 cup brown rice, cooked, cold
  • 3/4 cup grated tasty cheese
  • 3 eggs, lightly beaten
  • 1 medium carrot, peeled and grated
  • 1 small zucchini, grated
  • 1 teaspoon dried basil
  • 1/4 cup plain flour
  • Salt and pepper
  • Ricebran oil to shallow fry
  • 200g punnet of grape tomatoes, halved lengthways
  • Bunch of watercress


  • 1
    In a large mixing bowl mix together the rice, cheese, eggs, carrot, zucchini, basil and four. Season well with salt and pepper.
  • 2
    Heat 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.
  • 3
    Serve the fritters warm or cool tumbled with the grape tomatoes and watercress.

Source: taste.com.au


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