Rice Tortitas

Like miniature tortillas, these flavoursome little rice pancakes are delicious served hot, either plain or with tomato sauce for dipping. They also make an excellent scoop for any soft vegetable mixture or dip, such as hummus, guacamole, baba ganoush, tahini or mustard dip.

1 potato, grated
4 spring onions, thinly sliced
1 garlic clove, finely chopped
15ml/1tbsp chopped fresh parsley
3 large eggs, beaten
30ml/2 tbsp olive oil
115g/4oz/1 cup cooked long grain white rice
2.5ml paprika
salt and ground black pepper, to taste

1. Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, spring onions and garlic, over a high heat for 3 minutes, until golden.

2. tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs, with the paprika and salt and pepper to taste. Mix well combine thoroughly.

3. Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading. Cook the tortitas for 1-2 minutes on each side.

4. Drain the tortitas on kitchen paper and keep hot while cooking the remaining mixture. Serve hot.

Photo from http://www.food.com/recipe