Rice Fritters with Letcho

For the rice fritters with letcho, first prepare the rice with water according to the package instructions until it is soft. Then let it steam out well.

In the meantime, peel and finely chop the onion and garlic. Wash the bell bell pepper, remove the seeds and cut into coarse cubes.

Heat oil in a pan and sauté onion and garlic. Fry the peppers briefly and add the paprika powder. Add the tomatoes with the juice from the can, season with salt, pepper and thyme and let it boil down a bit.

Mix the rice, flour, eggs and cheese and form into loaves. If they do not hold, add a little more flour if necessary. Heat some oil in another frying pan and fry the rissoles on all sides.

Serve the rice dumplings with the letcho.

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