Makes: 36 latkes
Preparation: 30 minutes
Cooking: 45 minutes
Ingredients
300g basmati rice
3 tbsp olive oil
100g carrots, peeled
150g mushrooms, cleaned
100g Brussel sprouts, washed
2 red onions, finely diced
10g each of parsley, coriander and dill, roughly chopped but kept separately
6 eggs
Salt and pepper, to taste
¼ tsp hot paprika
A large pinch of sumac
A large pinch of ground cumin
750ml - 1l vegetable or sunflower oil
Method
l Rinse the rice in cold water, drain and put in a saucepan.
l Add 300ml of boiling water, the olive oil, salt and pepper, boil and simmer covered for 15 minutes approximately.
l Dice the vegetables into ½ cm cubes and place in three separate bowls.
l Mix the carrots with the coriander, hot paprika and salt.
l Mix the mushrooms with the parsley, sumac, salt and pepper.
l Mix the sprouts with the dill, cumin, salt and pepper.
l Add the rice and 2 beaten eggs to each bowl. Mix well.
l Pour sufficient oil into a large deep, non-stick pan so that it is 6 - 8cm deep. Spoon in about a tablespoon of each mixture, and press it with the back of a spoon. l Fry at medium temperature for 2 minutes on each side.
l Drain on kitchen absorbent paper and serve warm.
www.homecookingbyfabienne.co.uk