Summary

Ingredients

• 250 g rice
• 100 g carrot (s)
• 2 onions)
• 1 bunch parsley
• 3 egg (s)
• 50 g flour (whole wheat)
• salt and pepper
• Oil for frying

Print Recipe Pin Recipe

Instructions

1. Put rice in 625 ml boiling salted water and cook covered over low heat for approx. 30 minutes until the rice has absorbed the liquid. Let cool down.
2. Peel and grate the carrots. Peel the onions and chop them together with the parsley. Whisk eggs and mix with the carrots, onions and parsley. Add flour and season with salt and pepper. Mix with the cooled rice. Fry the tablespoonfuls in hot oil until golden brown on both sides. Serve hot.