Cook potatoes and peel. Strain still hot, sprinkle with grated vegetable broth. The rice is boiled in 300 ml salt water, drained, washed with cold water and added to the potatoes. In margarine sauté onions and carrots until soft and they are added to the potatoes. Sprinkle with chopped parsley. Everything is well mixed and allowed to stand for 10 minutes. With wet hands, take the mixture and form oblong cutlets. Rolled in flour, PANIC in beaten eggs and fry in hot sunflower oil.