Potato and Brown Rice Fritters
 | Cooking Time 15 minutes |
 | Serves 12 |
INGREDIENTS
- 2 tbsp olive oil
- 2 medium Red potatoes, grated skin on
- 1 cup brown rice cooked per packet instructions
- 4 spring onions, thinly sliced
- 1 garlic clove, finely chopped
- 1 tbsp Italian parsley, finely chopped
- 1 tbsp mint, finely chopped
- 125g Haloumi cheese, grated
- 3 large eggs, beaten
- ½ tsp paprika
- Salt and pepper
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Heat half the oil in a large pan over medium heat and stir-fry the potatoes, rice, onions and garlic until turning golden.
- Tip the potato mixture into a bowl, stir in remaining ingredients (apart from the oil) season and stir well.
- Heat remaining oil in the fry pan over medium heat and drop in 2 tablespoons of mixture to form each fritter.
- Cook fritters for 3 minutes each side or until browned and cooked through.
- Place to paper towel to cool slightly, then serve.
TIP: These fritters would be wonderful as a children’s lunchbox item, as a base to poached eggs, topped with avocado salsa or with home-made tomato sauce
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