Ham and rice fritters
3/4 cup self-raising flour 1/2 cup cooked rice 1 medium carrot, coarsely grated 2 spring onions, chopped 1 cup cooked leftover ham, chopped 2 eggs, lightly beaten 1 cup milk 2 tsp mustard Salt and freshly
1. Place flour, cooked rice, grated carrot, spring onions and ham in a bowl and make a well in the centre. Pour eggs and milk into the well, add mustard and stir to combine. Season with salt and pepper.
2. Heat a nonstick frying pan and add a film of oil. Then, working in batches, drop heaped tablespoons of batter into the pan. Cook over a medium heat for two to three minutes, then turn over and cook on the other side until golden brown.
3. Repeat with remaining batter, adding more oil during cooking as necessary. Serve hot with extra wholegrain mustard on the side.