Cheesy rice fritters 45 MINUTES + COOLING | MAKES 12-16 | EASY | V
A great way to use up left-over rice, these fritters can be jazzed up by adding a handful of chopped chives or tarragon, caraway seeds, olives, SunBlush tomatoes or capers.
long-grain rice (white or wholegrain) 150g
onion 1, coarsely grated
mature cheddar 100g, grated
plain flour 50g
whole nutmeg ¼, grated
dijon mustard 2 tsp
whole milk 5 tbsp
sunflower oil 2-3 tbsp
tomato chutney, mango chutney or tomato ketchup to serve
• Cook the rice in boiling salted water following pack instructions. Drain, then spread the rice out on a tray and cool. Tip the cooled rice into a large bowl and add the onion, cheddar, flour, nutmeg and plenty of seasoning. In a separate bowl, beat together the eggs, mustard and milk, then pour over the rice and stir to combine.
• Heat 1 tbsp of the oil in a large non-stick frying pan over a medium-high heat. Spoon 1 heaped tbsp of the mixture into the pan and spread out a little using the back of the spoon.
• Fry for 3 minutes on each side or until golden brown, then transfer to a plate lined with kitchen paper. Add a little more oil to the pan and continue with the remaining batter. Serve with chutney or tomato ketchup.
PER FRITTER 101 KCALS | FAT 4.6G
SATURATES 1.9G | CARBS 11G | SUGARS 0.9G
FIBRE 0.5G | PROTEIN 3.8G | SALT 0.2G
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