1 tablespoon vegetable oil
1 teaspoon black pepper
1 carton moist white rice
2 large carrots
1 medium onion, finely chopped
4 medium Zucchini, cooked and diced
2 1/2 cups peeled and diced red potatoes
1 teaspoon lemon juice
1 teaspoon fresh lemon juice
5 cloves garlic, minced
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 (14 ounce) can mixed vegetables
1 quart milk
Heat oil in the skillet over medium heat. Stir in the pepper and white rice. Cook and stir until well coated. Lemon juice adds acidic flavor. Reduce heat to low; cook, stirring occasionally, for 1 minute or until rice is set. Mix in carrots, onion, zucchini and celery/red potatoes. Add lemon juice and stir until smooth and well blended.
Add milk and cook over low heat for 3 minutes, or until rice is cooked. Add egg and salt mixture, stirring to moisten. Reduce heat to medium and stir until coated with batter. Transfer into shape of your choosing.