Potato Cakes

Ingredients:

1 pound (450 grams) russet potatoes
½ cup (100 grams) Basmati Rice
2 small onions, diced
2 carrots peeled and grated
5 tbs fresh parsley leaves, chopped
2 tsp vegetable oil
Salt to taste

Directions:

1. Boil peeled potatoes until soft, and mash them.

2. Cook the rice.

3. Sauté onions and carrots until they’re soft.

4. In a bowl combine the mashed potatoes with the cooked rice, sautéed carrots and onions, parsley and season with salt to taste. Divide the mixture into 14-16 portions and shape into balls then flatten into cakes using your hands.

5. Fry in vegetable oil on medium heat until the cakes are golden and crispy for 3-4 minutes (the mixture will be very soft so be careful not to break the cakes while frying), flip and cook for around 3 more minutes. Serve hot.