I remembered seeing a recipe for rice fritters in the November issue of Rachel Ray Magazine, but that has long been recycled. With a container of leftover brown rice in the fridge, I decided to take my inspiration from what I could remember of the recipe and put together some rice fritters.
I started with 2 cups of cooked brown rice. To that I added 1 tbsp olive oil, 1 egg, 1 egg white, 1/4 cup ricotta cheese, 1/4 cup grated Gruyere cheese, salt and pepper, 1 tsp Italian seasoning and 1/2 tsp garlic powder. I mixed it up and made it into about 12 little patties and cooked them on my griddle in a few tbsps of olive oil until they were nicely browned on each side.
Yum! This was really delicious. The fritters were crunchy on the outside and cheesy on the inside. The nice thing about this recipe is you could change it up to work with whatever you have on hand – different cheeses, different seasonings and you could even add in some bacon or chopped ham or leftover chicken. We just ate them plain, but I could see serving these with a chicken dish that has a sauce that could go over it. (sorry about the photo – just when I thought I knew how to use the new camera…)