These cheesy vegetable rice fritters are quick, delicious, and perfect for using up leftover rice. Packed with veggies and freezer-friendly too – they’re ideal for lunchboxes or easy dinners.
If you’ve got leftover rice in the fridge and no clue what to do with it — this recipe is your new best friend. I use microwave rice, because I rarely have leftover rice! But you can do whatever works for you.
These cheesy rice fritters are crispy on the outside, soft and savoury on the inside, and packed with veggies to keep things wholesome. They’re quick to whip up, super budget-friendly, and perfect for using up those odds and ends in the fridge.
Serve them warm with a fresh salad for an easy dinner, pop them into lunchboxes, or enjoy them as a snack straight from the fridge (yep, they’re just as tasty cold!). They freeze beautifully too, making them a great make-ahead option for busy weeks.
🥕 Why you’ll love cheesy vegetable rice fritters
- Great for using up leftovers – A clever way to use that leftover rice sitting in the fridge.
- Packed with hidden veggies – Carrot and zucchini are grated right in, perfect for fussy eaters.
- Freezer-friendly – Make a big batch, freeze, and reheat as needed.
- Perfect for lunchboxes – Tasty hot or cold, and easy to pack for school or work.
- Crispy, cheesy goodness – Golden on the outside, soft and cheesy on the inside – what’s not to love?
- Budget-friendly – Made with pantry and fridge staples, they’re easy on the wallet too.
How to make cheesy vegetable rice fritters
- Mix it all together magic
In a large bowl, combine the cooked rice, grated cheese, eggs, grated carrot and zucchini, flour, and a good pinch of salt and pepper. Give it all a good mix until everything is well combined and looking like a fritter-worthy mixture. Set aside while you heat the pan — this gives the flour a chance to soak everything up.
- Sizzle and shape
Heat a drizzle of oil in a large non-stick frying pan over medium-high heat. Once the oil is hot, use a spoon or your hands to scoop out portions of the mixture and gently place them into the pan. Flatten each one slightly with the back of a spatula to form little fritter shapes. Let them cook for 2–3 minutes on one side until golden and crisp, then flip and cook the other side for another 2 minutes.
- Serve & enjoy
Once cooked, transfer the fritters to a plate lined with paper towel to soak up any extra oil. Serve them warm with a fresh salad, some tzatziki, or just as they are. They’re great as a lunchbox filler, an easy dinner, or even a cheeky midnight snack.
Cheesy vegetable rice fritters
Ingredients
1 cup Microwave Rice, uncooked
3/4 cup tasty cheese
3 eggs, lightly beaten
1 medium carrot, grated
1 small zucchini, grated
1/4 plain flour
Salt and pepper
Oil, to shallow fry the fritters
Salad to serve
Instructions
- In a large bowl mix the rice, cheese, eggs, carrot, zucchini, flour, and salt & pepper. Once combined put aside.
- Place oil in a large frying pan, and place on a moderately high heat. Place balls of mixture into the hot pan, and push down into a flat fritter shape. Cook for 2-3 minutes, or until golden brown and crisp.
- Serve the fritters warm with salad.
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