Budget Rice, Carrot and Onion Fritters with Herbed Yogurt Sauce

Instructions

1. 1

   1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chopped onion with a pinch of salt and cook for 5-6 minutes until softened. Stir in 1 minced garlic clove and cook for 30 seconds more. Remove from the heat and let cool slightly.

2. 2

   2. In a large bowl, combine the cooked rice, grated carrot, sautéed onion and garlic, beaten eggs, all-purpose flour, grated cheese, half of the parsley, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until you have a moist but shapeable mixture.

3. 3

   3. If you prefer a lower-oil method, preheat the oven to 220 °C / 425 °F and lightly grease a baking tray. If cooking in a skillet, continue to the next step.

4. 4

   4. Shape 12 compact fritters using your hands or a spoon, pressing them lightly so they hold together.

5. 5

   5. Heat the remaining 2 tablespoons vegetable oil in a wide skillet over medium heat. Cook the fritters in batches for 3-4 minutes per side, until deeply golden and hot in the center. You can also bake them on the greased tray for 18-20 minutes at 220 °C / 425 °F, flipping halfway through.

6. 6

   6. While the fritters cook, make the sauce by stirring together the plain yogurt, 1 grated garlic clove, the remaining parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.

7. 7

   7. Serve the fritters hot with the herbed yogurt sauce on the side or spooned over the top.