Posted by: Joan Spiller | May 27, 2010

Rice Patties – Recipe


CJ and I love these, they go great with steamed veges and cheese sauce. Or a salad and a slug of plum sauce or tomato relish on the side..The mixture freezes fine and can be varied a lot too (see end of recipe) so it’s really versatile.

Joan’s rice fritter recipe

2 cups cooked brown rice (drained / cold)
1 spring onion – sliced (incl the green part)
1 white onion – diced
1/2 tsp garlic, ginger and chilli (the stuff in the jars is AOK)
2 large free range eggs
2T white flour
Good sized fistful of fresh chopped parsley, thyme, chives (anything yummy really)
Salt and pepper to taste

Rice bran oil – a cm or so in the base of a heavy bottomed pan

Saute half the white onion in a little oil, adding the ginger, garlic and chilli once onions are softened / glassy.

Then simply mix all ingredients together and fry in shallow oil til golden.
Drain on paper towels and serve.

Told ya they were simple!

Variations:

1. Omit herbs, instead add 4T crunchy peanut butter and some curry pdr – satay rice fritters!

2. Throw in a handful of roasted pecans or walnuts and 2T cottage cheese.

3. Roll the balls in a mixture of whole grain rolled oats and a little wholemeal flour before frying, for added crunch.

4. Add up to 2/3c any leftover (cooked) veges – diced. Carrots, peas and capsicum are great to use.

Enjoy 🙂

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Responses

  1. […] Rice fritter mixture (Would guess around 500g) […]

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