Saudi Rice Patties (without pine nuts)

Ingredients

• 3 cups Cooked rice (basmati or long-grain)
• 1 large Egg
• 1/4 cup Onion, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 1/2 teaspoon Cumin
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Sunflower oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 3 cups of cooked rice, 1 large egg, 1/4 cup of finely chopped onion, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon of cumin, 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. 2Mix everything together with your hands or a sturdy spoon until all the ingredients are evenly distributed throughout the rice mixture.
3. 3Shape the rice mixture into 4 to 6 small, flat patties, about 1.27 cm thick. You can gently press them to help them hold their shape.
4. 4Pour the 1/2 cup of sunflower oil into a large skillet, enough to generously coat the bottom. Heat the oil over medium heat, which is approximately 175°C. The oil is ready when a tiny piece of rice mixture sizzles immediately upon contact.
5. 5Carefully place the rice patties into the hot oil, working in batches if needed to avoid overcrowding the skillet. Fry the patties for about 3 to 4 minutes per side, until they are a deep golden brown and feel crispy when gently poked.
6. 6Using a spatula, carefully remove the fried rice patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the Saudi Rice Patties hot.

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