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Cheesy Corn and Rice Fritters

INGREDIENTS:

  1. Cooked Rice 2 cups slightly mashed
  2. Sweet Corn 1/2 cup coarsely ground
  3. Carrot 1 small, grated
  4. Cheese, Cheddar or Mozzarella 1/2 cup grated
  5. Onion 1 small, finely chopped
  6. Green Chili 1-2 finely chopped
  7. Garlic 4-5 minced
  8. Chili Flakes 1/2 tsp
  9. Oregano 1 tsp
  10. Black Pepper Powder 1/4 tsp
  11. Coriander Leaves chopped 2 tbsp
  12. Rice Flour 2 tbsp
  13. Breadcrumbs 2 tbsp
  14. Baking Powder 1/2 tsp
  15. Salt to taste
  16. Oil for shallow frying

METHOD:

Serving Size: 4-5

Heat 1 tsp of oil in a pan and lightly stir-fry the chopped onions, minced garlic, and green chilis.

In a large mixing bowl, combine mashed rice, sweet corn, grated carrot, cheese, sautéed green chilies, onion, and garlic. Add oregano, chili flakes, black pepper powder, coriander leaves, rice flour, breadcrumbs, baking powder, and salt. 

Mix everything well. The mixture should be thick but scoopable. Adjust the consistency by adding water if it’s dry or flour if it’s too moist.

Heat oil in a pan and shallow fry the fritters until golden and crispy. 

Serve hot, paired with either sweet chili dip, mint-coriander chutney, or tomato ketchup.



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