SunRice ambassadors Sister-duo Julia Matthews and Libby Boxall are well established NZ recipe book authors and influencers who are a trusted source among their readers and online followers which totals 137,000 across Instagram and Facebook. Libby is a nutritionist and Julia is is running their lifestyle and food supplement company Two Islands Co.

 

SunRice is sharing their lovely Rice, Courgette & Carrot Fritters recipe.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yields: 10 fritters

Ingredients:

1 cup SunRice Medium Grain White Rice
3 medium courgettes
1 carrot, grated
2 eggs
2 shallots, diced
1/2 cup all-purpose flour
1/4 cup of fresh parsley, chopped
1/4 cup of fresh coriander, chopped
2 cloves of garlic, crushed
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon olive oil
Juice of 1 lemon

Topping (optional)
Sour cream, yoghurt and pesto

Method:

Place SunRice Medium Grain White Rice and 2 cups of water into a medium-sized saucepan, bring to boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes.

Grate the courgette and carrot and place into a clean tea towel and squeeze out excess water – the reason being so the fritters stick together easily when cooking.

Place the parsley, coriander, garlic, shallots into a bowl with the courgette and combine. Add the rice, flour, oil, eggs, salt and pepper. Mix all ingredients together.

Heat a frying pan on a medium heat and add oil. Using a tablespoon, scoop out the mixture and shape into fritters.

Place them onto the frying pan and cook for approximately 5 minutes on each side or until they turn golden and crispy.

Once the fritters have cooled down, serve with a dollop of yoghurt, sour cream or pesto and a squeeze of lemon juice.

 

 

 

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