Olive Magazine


Cheesy rice fritters


A great way to use up left-over rice, these fritters can be jazzed up by adding a handful of chopped chives or tarragon, caraway seeds, olives, SunBlush tomatoes or capers.

long-grain rice (white or wholegrain) 150g
onion 1, coarsely grated
mature cheddar 100g, grated
plain flour 50g
whole nutmeg¼, grated22 tsp5 tbsp2-3 tbsp, or to serve

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Cook’s Notes
To make vegan fish sauce, whisk together 125ml of lime juice, 2 tbsp of soft light brown sugar, 2 tbsp of tamari or soy sauce, 1 crushed garlic clove and ½ tsp sea salt flakes. It will keep in an airtight jar in the fridge for up to four weeks. ■