This recipe is thanks to Hidden Harvest, the local food waste organisation that encourages people to waste less by using more of what they have, shopping to a list and storing food correctly.
Prep: 5 mins
Cook: 15 mins
Store: 4 days in fridge
Ingredients
- 3 cups of leftover rice
- 4 cups of veggies, grated or cut very small e.g. carrots, peas, onion, shallots, spinach, etc.
- 1 medium brown onion, diced
- 1 small clove of garlic, minced
- 3 large eggs (or egg substitute for a vegan version)
- salt and pepper to taste
- 1 Tbsp of plain flour
- 4 Tbsp of olive oil
Method
- Grate the veggies or use a food processor if you have one. Using your hands, squeeze the liquid from the vegetables and transfer them to a medium bowl.
- Dice the onion and mince the garlic. Add them to the bowl.
- Add the eggs and season to taste with salt and pepper. Mix to combine then add the rice and flour and mix well.
- Scoop the mixture into your hands and press the mixture into a patty shape, put aside.
- Preheat a large fry pan on medium heat with 2 Tbsp of olive oil, ensuring the oil coats the bottom of the pan. Add a few patties into the pan and cook for 4-6 minutes or until golden brown.
- Flip carefully and then cook for a further 4-6 minutes. Repeat this with the remaining patties until all are cooked, using more olive oil each time.
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