Plated serving of Balsamic Mushroom Rice Fritters

Balsamic Mushroom Rice Fritters

These Balsamic Mushroom Rice Fritters are a delicious appetizer or side dish to make with fresh or leftover rice! Easy to make and served with a creamy red pepper tahini sauce for the perfect flavor combination.

This recipe stars U.S.-grown basmati rice and comes to us from our friend Gal of Something Nutritious in partnership with USA Rice.

  • Servings
  • Serving Size
    2 fritters
  • Prep Time
    15 min
  • Cook Time
    25 min
  • Total Time
    40 min


Rice Fritters

  • 2 cups cooked U.S.-grown basmati rice
  • 10 oz baby bella mushrooms, finely chopped
  • ½ yellow onion, diced
  • ¼ cup tapioca flour
  • 2 eggs
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic 
  • 2 tablespoons fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • avocado oil for frying

Red Pepper Tahini

  • ½ cup tahini
  • ⅓ cup + 2 tablespoons water
  • ½ jarred roasted red pepper 
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • pinch of salt and chili flakes


  • Heat a skillet with 2 tablespoons of olive oil and sauté the chopped mushrooms & onion for about 7-8 minutes on medium low heat.
  • Add in 3 tablespoons of balsamic vinegar and lightly season with salt & pepper. Cook for another 2 minutes. 
  • Once the mushrooms cooked down, add them to a bowl with the cooked rice, seasoning, parsley, eggs and flour.
  • Mix well until its fully combined.
  • Frying instructions: heat about ¼ cup neutral oil in a pan on medium/low heat. Once hot, spoon about 3 tbsp of the mixture into the oil and flatten it down gently. Let it cook for 2 minutes on one side, then flip and cook for another minute. 
  • Baking instructions: line a baking sheet with parchment paper and scoop out 3 tablespoons of mixture then flatten it into a patty. Drizzle with olive oil and bake on 400 F for 15-18 minutes, flipping halfway.
  • Make the red pepper tahini by blending together all of the red pepper tahini sauce ingredients and serve with the warm fritters.

Recipe Notes

Leftovers can be refrigerated for 3 days, or frozen for 2 months.