Spiced rice latkes

These spiced rice latkes are crisp, tasty and an interesting twist on tradition. I’ve mixed the rice with seasonal vegetables like Brussel sprouts, carrots and mushrooms but you can play around with the vegetables, herbs and spices you use. You can prepare them in advance and warm them in the oven before serving. They are delicious on their own, with crème fraiche mixed with salt, pepper and spices, or as a side with meat or fish. Makes: 36 latkes Preparation: 30 minutes Cooking: 45 minutes

INGREDIENTS

300g basmati rice 3 tbsp olive oil 100g carrots, peeled 150g mushrooms, cleaned 100g Brussel sprouts, washed 2 red onions, finely diced 10g each of parsley, coriander and dill, roughly chopped but kept separately 6 eggs Salt and pepper, to taste ¼ tsp hot paprika A large pinch of sumac A large pinch of ground cumin 750ml - 1l vegetable or sunflower oil

METHOD

Rinse the rice in cold water, drain and put in a saucepan.

Add 300ml of boiling water, the olive oil, salt and pepper, boil and simmer covered for 15 minutes approximately.

Dice the vegetables into ½ cm cubes and place in three separate bowls.

Mix the carrots with the coriander, hot paprika and salt.

Mix the mushrooms with the parsley, sumac, salt and pepper.

Mix the sprouts with the dill, cumin, salt and pepper.

Add the rice and 2 beaten eggs to each bowl. Mix well.

Pour sufficient oil into a large deep, non-stick pan so that it is 6 - 8cm deep. Spoon in about a tablespoon of each mixture, and press it with the back of a spoon.

Fry at medium temperature for 2 minutes on each side.

Drain on kitchen absorbent paper and serve warm.