Rice Fritters

This recipe is great for when you have leftover rice and don’t want to throw it all away. These fritters are really tasty and have a lovely wholesome flavour to it. Perfectly crispy on the outside and creamy rice on the inside. Completely dairy and egg free, they are a delicious healthy snack, or add something on the side for a more substantial meal. Side note; the thicker the fritter, the better they will taste.


Rice Fritters


  • 3 cups Brown rice (cooked preferably the absorption method) 

  • 1 cup Silken tofu 

  • 2tbs Tahini 

  • 1 Spring onion (chopped)

  • Handful Parsley (chopped)

  • 1/2 tsp Dried basil 

  • 1/2 tsp Dried Thyme 

  • 1/2 tsp Dried Dill

  • 1/2 tsp Dried Rosemary 

  • 1 tsp Poppy seeds

  • 1 tsp Salt 

  • 3tbs Rice flour 


  1. Place the tofu, tahini, spring onion and herbs in a blender and blitz till its smooth.

  2. Add the tofu mixture to the cooked brown rice, along with the salt, poppy seeds and rice flour and mix together.

  3. Generously coat a pan in olive oil and turn heat down low. 

  4. Wet your hands and grab about a small handful of the mixture and roll into a ball and place in the warm pan. Repeat till finished the rice mixture.

  5. Cook for 3-4 minutes each side, flatten when flipped.

  6. Serve on its own or with some mayonnaise.

Store in the fridge for up to 3 days. Can be frozen for up to 6 months, just defrost and heat in the microwave.