Rice and Potato Fritters Recipe

Ingredients

Serve 6

• 1 lb/500 g potatoes, peeled and cut into cubes

• 1 cup/200 g short­grain rice

• 4 tsp freshly grated Parmesan cheese

• 1 tbsp finely chopped parsley

• 1 clove garlic, finely chopped

• 2 large eggs, lightly beaten

• salt and freshly ground black pepper to taste

• 2 cups/300 g all purpose/plain flour

• 2 cups/500 ml olive oil, for frying

Method:

1. Cook the potatoes in a large pot of salted, boiling water for 10 minutes. Add the rice and cook for 15-18 minutes, or until the rice is tender.

2. Drain well and transfer to a large bowl. Let cool. Mix in the Parmesan, parsley, garlic, eggs, salt, and pepper.

3. Form into small patties and roll the fritters in the flour.

4. Heat the oil in a large frying pan and fry in small batches for 5-7 minutes, or until golden brown all over.

5. Remove with a slotted spoon and drain well on paper towels. Serve hot.