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.
3 cups Brown rice (cooked preferably the absorption method)
1 cup Silken tofu
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
Place the tofu, tahini, spring onion and herbs in a blender and blitz till its smooth.
Add the tofu mixture to the cooked brown rice, along with the salt, poppy seeds and rice flour and mix together.
Generously coat a pan in olive oil and turn heat down low.
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.
Cook for 3-4 minutes each side, flatten when flipped.
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.