Rice and Corn Fritters

clock 10 minutes + 10 minutes bowl Serves 4

Ingredients

  • Salt, to taste
  • 2 Countdown Brown Rice Cups
  • ½ cup self-rising flour
  • 1 cup creamed corn
  • ¼ cup chopped coriander
  • 1 courgette, grated
  • 1 Tbsp lemon zest
  • ½ cup grated Parmesan
  • 2 eggs
  • Pepper, to taste
  • 1 Tbsp oil
  • Salad, to serve
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Method

  • 1. Into a bowl place the rice, flour, corn, coriander, courgette, lemon, Parmesan and eggs. Combine well.

  • 2. Heat the oil in a frying pan to a medium heat. Add heaped tablespoons of mixture to the pan cooking for 3 or 4 minutes before flipping for a further 2 minutes. Continue with the remaining mixture.

  • 3. Serve stacked with a squeeze of lemon juice and side salad.

  • PER SERVE

  • • Energy 1399Kj • Protein 12g • Total Fat 11g • Saturated Fat 3g • Carbohydrates 44g • Sugars 3g • Sodium 848mg

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