Combine the cooked rice and egg in a large saucepan or a bowl.

Add the grated cheese.

Stir well. Now add the plain flour and baking powder. Season the rice with a little pinch of pepper and salt.

Stir the rice again and pour in the melted butter.

Stir well. Add the chopped shallot and some extra pepper or salt to taste if necessary.

Combine the ingredients well. Add extra flour if the rice batter is too runny and wet. Pour a little olive oil in a large non-stick pan and place it over medium heat. Add the rice batter in badges. I used a serving ring but you can also add dollops of the rice and flatten them a little.

Fry the fritters until golden and crips and then flip them over. Cook them golden on this side as well. Once done, transfer the finished fritters onto some kitchen paper to drain and fry another badge of them.

Once that is done, place the rice fritters on a large serving plate and sprinkle with extra salt. Serve the fritters warm.