Instructions

• Put the peeled potatoes in a saucepan, cover with cold water, bring to a boil, add salt to the boiling water, and cook until the potatoes are fork-tender (about 15–20 minutes depending on size). Drain and mash until smooth; set aside to cool slightly.
• Cook the ½ cup (100 g) uncooked rice following the package instructions. When done, drain any excess water if needed and let the rice cool slightly.
• Heat 2 teaspoons of the vegetable oil in a frying pan over medium heat. Add the diced onions and grated carrots and sauté until softened, about 5–7 minutes. Remove from heat and let cool slightly.
• In a large bowl, combine the mashed potatoes, cooked rice, sautéed onions and carrots, and the 5 tablespoons chopped parsley. Season with salt to taste. Mix gently but thoroughly until evenly combined.
• Divide the mixture into 14–16 equal portions. Shape each portion into a ball, then flatten each ball with your hands to form a patty (cake) about 3/4 inch thick. If the mixture feels very soft, you can chill the shaped cakes in the refrigerator for 15–20 minutes to firm them before frying (optional).
• Heat the remaining 2 teaspoons of vegetable oil in a nonstick or well-seasoned skillet over medium heat until shimmering.
• Fry the cakes in batches (do not overcrowd the pan) for 3–4 minutes on the first side, carefully flip, and cook for another 3 minutes on the second side, until both sides are golden and crispy. Handle gently to avoid breaking the soft cakes.
• Transfer cooked cakes to a paper towel–lined plate to drain briefly if desired. Serve warm or cold.