Mushroom & Zucchini Rice Fritters

1. 1 Short-grain ricepack 800 g ≈ $2.14 60 g
2. 2 Button mushrooms≈ $7.50 per kg 75 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Onions≈ $1.60 per kg 25 g
5. 5 Zucchini≈ $3.00 per kg 60 g
6. 6 Wheat flour 25 g
7. 7 Sunflower oil 12 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the rice in salted water for 15 minutes until tender, drain in a colander, and let cool for 10 minutes.

2. Chop the onion⁴, mushrooms, and zucchini⁵ into small cubes; lightly squeeze excess moisture from the zucchini.

3. Sauté the vegetables in half the oil for 7–8 minutes until the liquid evaporates and they turn golden.

4. Mix the rice with the vegetables, add 1 egg, 10 g flour, salt, and pepper, and combine well.

5. Shape into small patties with slightly damp hands, then coat in the remaining flour.

6. Fry in the remaining oil for 3–4 minutes per side until golden and crisp.