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Rice Fritters

Cheesy Vegetable and Rice Fritters

Serve with a leafy green salad for added goodness.

  • Easy
  • Serves 20




  • 400g Tilda Brown & White Rice
  • 150g mature cheddar cheese, grated
  • 6 medium eggs, lightly beaten
  • 2 medium carrot, peeled and grated
  • 2 small courgettes, grated
  • 2 tsp dried basil
  • 65g plain flour
  • Salt and pepper
  • 2-3 tbsp sunflower oil


  1. Bring a large pan of water to the boil, add Tilda Brown & White rice and return to a medium boil. Cook for 20-25 minutes depending on required texture.

  2. Cool the rice in a colander under cold running water. Drain well to ensure the rice is as dry as possible.

  3. In a large mixing bowl, mix together the cooked rice, cheese, eggs, carrot, courgette, basil and flour. Season well with salt and pepper.

  4. Heat the sunflower oil in a large frying pan over a moderate heat.

  5. Fill a small ladle (or similar) with the mixture, turn into the hot pan and flatten into a round fritter shape. Continue to make more, being careful not to overload the pan.

  6. Cook the fritters in batches for 2-3 minutes each side or until golden and crisp.

  7. Transfer the cooked fritters to a tray lined with paper towel, and keep warm or serve straight away.