Cook the rice in salted water.
Wash the potato and grate finely. Wash the spring onions and cut into thin rings. Peel and finely chop the garlic clove.
Heat half of the olive oil in a large frying pan.
Add the rice, spring onions and potato to the pan with the garlic and fry well.
Then allow to cool slightly. Crack the eggs and whisk them with the parsley, add salt and pepper. Stir the egg mixture into the rice mixture.
Heat remaining oil in a frying pan, spoon out loaves and fry until golden brown on both sides.
Arrange the loaves and serve.
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