Lenten Vegetable Patties

Peel the potatoes and boil them in salted water. Mash them with a potato ricer or a fork. Boil the rice with 4 parts water; drain off the excess in a sieve. Blanch the spinach for 2 min in 2 L of boiling water, drain and squeeze it well from the water. Chop it. Clean the onion and chop it finely. Knead everything together very well with the seasonings. Refrigerate for 30-40 minutes. For the coating, mix flour (corn flour also works) with breadcrumbs and a little finely crushed cornflakes (in my case there was also 1 spoonful of sesame seeds left over). Heat the fat in a pan - at least 1 cm. Take a ball of the mixture with wet hands, roll it into a ball, flatten it and place it in the bowl with the breadcrumb mixture. Cover it generously with breadcrumbs, press gently between your palms, shake off the excess and fry in the heated fat. Fry over high heat (9 of 12 levels) for 2-3 minutes on each side, or they can be baked in a strongly heated oven in a greased tray, or on baking paper. Remove onto kitchen paper to drain.