Rice and Carrot Fritters

Ingredients

• Rice2 cup (400 g)
• Carrot2 medium (120 g)
• Parsley7.5 tablespoon (30 g)
• Egg3 count (165 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Peel and grate the carrots on the smaller shredding holes of the grated.

2. 2

   Step 2

   Chop the parsley and crack the eggs into a bowl. Beat the eggs with a fork.

3. 3

   Step 3

   In a separate bowl place the rice, carrots, parsley, eggs, salt and pepper to taste.

4. 4

   Step 4

   Mix well until all the ingredients are combined.

5. 5

   Step 5

   Place a pan over medium heat. Once heated, pour in the oil and spread it.

6. 6

   Step 6

   Add the pancakes using a spoon and shape.

7. 7

   Step 7

   Cook for 2 minutes per side until the egg is set and cooked. Remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice and Carrot Fritters can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.