Corn, Carrot & Bacon Rice Fritters

Corn, carrot & bacon rice fritters

These easy to make corn fritters are sure to find favour with the kids and the adults. Perfect for now or make-ahead and pop them in the lunchbox.
	    
  • 35 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 190 g packet Continental Chicken Rice - Family Pack
  • 1 2/3 cup (415mL) hot water
  • 1 large carrot
  • 420 g can corn kernels, drained
  • 3 rindless short-cut bacon rashers, finely chopped
  • 2 green spring onion, thinly sliced
  • freshly ground black pepper, to taste
  • 4 eggs, lightly beaten
  • 1/2 cup plain flour
  • 1/3 cup canola oil, for frying
  • mixed leaf salad, to serve

  1. Place rice packet contents and water into a saucepan. Bring to boil, stirring. Cover, reduce heat and simmer for 10 minutes or until water is absorbed and rice is cooked. Remove from heat. Transfer to a large bowl. Set aside for 5 minutes to cool.

  2. Meanwhile coarsely grate the carrot then place into a clean tea towel or cloth. Squeeze out excess moisture.

  3. Add carrot, corn, bacon and spring onion to rice, mix until combined. Season to taste with pepper. Stir in eggs and flour until combined.

  4. Heat 1 tablespoon oil in a large non-stick frying pan on a medium heat. Add four 1/3-cup portions of rice mixture to pan. Flatten slightly. Cook for 3 minutes each side or until golden brown. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and rice mixture. Serve fritters warm with a mixed leaf salad.

Featured recipes