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Australians throw out eight billion dollars worth of edible food each year, that's one in five shopping bags. And, a massive 60% of the food we waste can be avoided simply by managing it better.
When we waste food, we waste not just the food itself, but the time and resources that went into producing, delivering, selling and preparing that food.
Whether you have a container of leftover rice, or a miscellany of leftover vegetables, be conscious of not letting them sit in the back of your fridge. Put them to use.
Here's a great recipe for your leftover rice and vegetables...
1 Tablespoon olive oil
1 Onion, chopped
½ Cup chopped mushrooms
1 Zucchini, grated
1 Carrot, grated
3 Cups cooked cold rice
½ Cup toasted breadcrumbs
Any spices or herbs you have
- Sauté onion in oil until soft. Add mushrooms, courgette and carrot and cook until soft.
- The original recipe had cottage cheese in it, but if you're not into this like us, then add a handful of chopped, fresh herbs or any spices you have, from cumin to chilli powder or finely chopped peppers.
- Mix rice and eggs in a bowl and add vegetables
- Press 1 tablespoon of mix into patties and roll in breadcrumbs.
- Heat a little oil in a pan and cook patties on each side until golden brown.
Note: If you don't want to use cheese (as used in most recipes) you may need to add more oil to help stick together.
[Photo from Epicurious by Chelea Kyle, Food styling by Anna Stockwell]