Potato Cakes with Carrots and Rice

Directions

1. Add the potatoes to a saucepan, cover with water and bring to a boil. When the water starts boiling, salt the water and cook the potatoes until they are fork tender. Remove from heat, drain, and mash.
2. Cook the rice following the package instructions.
3. In a pan, heat 2 teaspoons of oil and sautee onions and carrots until they’re soft.
4. In a bowl combine the mashed potatoes with the cooked rice, sauteed 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 the remaining heated vegetable oil over medium-high heat until the cakes are golden and crispy for 3-4 minutes (the mixture will be very soft so be careful not to break the cakes while frying), flip, and cook for 3 more minutes. Serve warm (or cold).