Spinach and rice fritters

Name: Spinach and rice fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 4-8 fritters
Ingredients: 150g Boiled rice cooled; 90g Plain flour; A pinch of salt; 4tbsp Milk; 100g Grated Parmesan; ½ Onion chopped finely; A pinch of mixed Mediterranean herbs; 2 Eggs beaten; 60g Fresh or frozen spinach boiled, drained and roughly chopped; Vegetable oil for frying

Simone Castello

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Makes 4-8 fritters

A little work

Prep: 15 mins

Cook: 15 mins

Suitable from around eight months. Makes four to eight, depending on size

Vegetarian

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Ingredients

150g Boiled rice

cooled
90g Plain flour
A pinch of salt
4tbsp Milk
100g Grated Parmesan
½ Onion

chopped finely
A pinch of mixed Mediterranean herbs
2 Eggs

beaten
60g Fresh or frozen spinach

boiled, drained and roughly chopped
Vegetable oil

for frying

Method

step 1

In a bowl, mix the rice, flour, salt, milk, Parmesan, onion, herbs and eggs. Stir in the spinach and mix well. With floured hands, shape your fritters.
step 2

Heat 2 tablespoons of oil in a non-stick pan and fry the fritters in batches, until golden on both sides.
step 3

Remove the fritters from the pan and drain between two sheets of kitchen paper to absorb excess oil.
step 4

Serve with tricolore salad (mozzarella, tomato and avocado) on a bed of lettuce.

Authors

Simone Castello

Spinach and rice fritters

Ingredients

Method

step 1

step 2

step 3

step 4

Authors