Corn, carrot & bacon rice fritters

Name: Corn, carrot & bacon rice fritters
Prep time: 10 min
Cook time: 35 min
Total time: 30 min
Yield: 4
Ingredients: 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

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

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.
Meanwhile coarsely grate the carrot then place into a clean tea towel or cloth. Squeeze out excess moisture.
Add carrot, corn, bacon and spring onion to rice, mix until combined. Season to taste with pepper. Stir in eggs and flour until combined.
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.