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Ready in 20 minutes

Serves 16 cakes

54 calories


  • 2 ½ cups potatoes russets
  • 1/2 cup rice
  • 2 onions diced
  • 2 carrots grated
  • 5 tbsp. parsley chopped
  • 2 tsp vegetable oil
  • salt to taste


  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 balls then flatten into cakes using your hands.
  5. Fry in vegetable oil until the cakes are golden and crispy (the mixture will be very soft so be careful not to break the cakes while frying). Serve Hot!

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