Curried Vegetable Fritters

Place rice, carrot, onion and garlic in a large bowl. Toss to combine. Add flour, garam masala and curry powder. Season with salt and pepper. Mix well. Add 1 cup cold water. Stir until well combined. 

Heat enough oil in a large, deep, non-stick frying pan over a medium heat, to shallow-fry. Carefully add ¼ cup of mixture. Shape into a fritter. Repeat to make three more fritters. 

Fry for about 2 minutes on each side, or until golden brown. Remove fritters with a slotted spoon. Drain on absorbent kitchen paper. Repeat with remaining mixture to make 16 fritters in total. 

Serve with chutney, yoghurt and salad leaves. 

TIP! To make your own broccoli and cauliflower rice, trim stalks from ½ cauliflower (375g) and 375g head of broccoli. Pulse in a food processor until coarsely chopped. We used McKenzie’s Chick Pea flour.