We grew up eating leftovers, so turning them into a new tasty meal became something of a talent. Last night's string bean picadillo w/ rice became filling for corn tortillas for lunch, while leftover rice and beans means Gallo Pinto for breakfast or lunch. With the concept of waste not - want not in mind, this veggie fritter recipe uses leftover rice to give you a nice crunchy addition to your next lunch. Here's my recipe for tasty Tortas de Arroz:

Rice & Veggie Fritters - Tortas de Arroz

By Emily (Cooking for Kishore)

With the concept of waste not - want not in mind, this veggie fritter recipe uses leftover rice to give you a nice crunchy addition to your next lunch.

Ingredients

• 1 Cup Cold Cooked Rice
• 1 Egg, beaten
• 1 cup Cilantro, chopped
• 1 Small Red onion, chopped
• 1 Small Red Bell Pepper, cubed
• 1.5 tsp Garlic, minced
• 1 tsp Black Pepper
• 1 tsp Salt
• 1 Tbsp Olive Oil

Instructions

1. Mix the onion, bell peppers, garlic, cilantro, salt & pepper into the cold rice. Then add the egg incorporating well.
2. Heat Oil in a pan over medium heat, add tablespoons of the rice mixture into the hot oil and flatten slightly to make patties.
3. Fry till light golden brown about 2 minutes, flip and fry another 2. Take them out and drain on paper towels.
4. Serve hot with a side of red cabbage salad. Enjoy!

Yield: 4 Servings
Prep Time: 5 mins. Cook time: 10 mins. Total time: 15 mins.
Tags: veggie Fritters,tortas de arroz,Costa Rican style tortas de arroz,costa rican recipes,Latin American recipes,breakfast recipes,Hispanic Heritage Recipes

Nutrition

Calories: 173 per serving