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Nice Rice and Veggie Fritters

by Nicola Graimes
These are easy to prepare and make use of leftover brown rice. Serve them with low-sugar and low-salt baked beans or steamed green vegetables.

Heaping 2/3 cup cold, cooked brown rice
1 small leek, finely chopped
1/2 yellow bell pepper, deseeded and finely diced
1 garlic clove, crushed
2 tablespoons freshly grated Parmesan cheese
1 small egg, beaten
2 tablespoons heavy cream
2 tablespoons flour
Salt and pepper, to taste
Sunflower oil, for frying
directions
Mix together the rice, leek, yellow bell pepper, garlic, Parmesan cheese, egg, cream and flour in a bowl to make a sloppy batter. Season to taste.

Heat enough oil to lightly coat the bottom of a heavy-based frying pan. Place one heaping tablespoon of the rice mixture per fritter into the hot oil and flatten slightly with a spatula. Cook in batches for three minutes on each side until golden. Drain on paper towels before serving. Makes eight fritters.

suggestions
Brain Box: Complex carbohydrates (here in brown rice) have a soothing effect on the mind since they stimulate the release of the calming chemical serotonin in the brain. They also provide plenty of long-term energy, keeping blood sugar levels steady, which is important for a good night’s sleep. Brown rice also contains B-complex vitamins, essential for healthy brain function.

Recipe from the book Brain Food for Kids (Delta, 2005) by Nicola Graimes.