Rice and Parmesan Patties with Tomato and Cucumber Salad

Leftover rice becomes crispy Parmesan patties, served with a fresh tomato and cucumber salad with lemon. A quick dish that turns yesterday's rice into a complete meal.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Cooked rice (from the day before)
• 1 pc Egg
• 40 g Parmesan, freshly grated
• 40 g All-purpose flour
• 0.5 bunch Parsley, flat-leaf
• 1 pc Garlic clove
• Salt
• Black pepper
• 3 tbsp Neutral oil
• 2 pc Tomatoes
• 0.5 pc Cucumber
• 0.5 pc Lemon, juice
• 1 tbsp Olive oil

Method

1. Put the cold rice in a bowl, mix well with the egg, grated Parmesan, flour, finely chopped parsley and finely diced garlic, and season with salt and pepper until a moldable mixture forms.
2. Shape the mixture into four flat patties using damp hands.
3. Heat the oil in a non-stick pan over medium heat and fry the patties for about 4 minutes per side until golden brown and crispy.
4. Cut the tomatoes and half the cucumber into bite-sized pieces and toss in a bowl with the juice of half the lemon, olive oil, salt and pepper.
5. Serve the patties warm with the tomato and cucumber salad.