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.
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Servings5
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Serving Size2 fritters
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Prep Time15 min
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Cook Time25 min
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Total Time40 min
Ingredients
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
Directions
- 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.
