Fried Rice Cakes with Vegetables

Ingredients

• 3 eggs
• 125 ml milk
• 3 tbsp Flour
• 1 bunch spring onions
• 100 g Gouda (shredded)
• 300 g cooked risotto rice (from 100 g raw rice)
• 1 tsp herbs de Provence
• Salt
• pepper (ground)
• 800 g vegetables (fresh or frozen, e.g. frozen stir‑fry mix)
• 1 tbsp Tomato Paste
• 200 ml vegetable broth
• oil for frying

Instructions

1. 1.

   Whisk eggs with milk and flour until smooth. Wash, trim, and dice spring onions. Stir cheese and cooked rice into the egg mixture. Season with herbs, salt, and pepper.

2. 2.

   Heat oil in a pan. Drop spoonfuls of batter into the hot oil and fry for 5–6 minutes on each side to form small pancakes.