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Rice & vegetable fritters

  • 0:10 Prep
  • 0:15 Cook
  • Makes 14


  • 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, to serve
  • Baby spinach, to serve
  • Rocket mix, to serve


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

Source: taste.com.au


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