Go Back Email Link
–+ servings

Balsamic Mushroom Rice Fritters

No ratings yet
Serves: 10 fritters
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 2 cups cooked jasmine or basmati rice
  • 10 oz baby bella mushrooms, finely chopped
  • 1/2 yellow onion, diced
  • 1/4 cup tapioca flour
  • 2 eggs
  • 2 tbsp olive oil
  • 3 tbsp balsamic
  • 2 tbsp fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cumin
  • 1/2 tsp garlic powder
  • Avocado oil for frying

Red Pepper Tahini

  • 1/2 cup tahini
  • 1/3 cup + 2 tbsp water
  • 1/2 jarred roasted red pepper
  • 2 tbsp lemon juice
  • 1 clove garlic
  • Pinch salt
  • Pinch chili flakes

Directions

  1. Heat a skillet with 2 tbsp of olive oil and sauté the chopped mushrooms u0026 onion for about 7-8 minutes on medium/low heat.
  2. Add in 3 tbsp of balsamic vinegar and lightly season with salt u0026 pepper. Cook for another 2 minutes.
  3. One the mushrooms cooked down, add them to a bowl with the cooked rice, seasoning, parsley, eggs and flour. If using leftover refrigerated rice, I suggest warming in the microwave before mixing it in.
  4. Mix everything together until its fully combined- I like to do this with my hands to make sure everything gets evenly mixed.
  5. Frying instructions: heat about 1/4 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 1-2 minutes until its golden brown Baking instructions: line a baking sheet with parchment paper and scoop out 3 tbsp of mixture then flatten it into a patty. Drizzle with olive oil and bake on 400 F for 15-18 minutes, flipping halfway
  6. To make the red pepper tahini, blend together all of the red pepper tahini sauce ingredients and serve with the warm fritters.
  7. Leftovers can be refrigerated for 3 days, or frozen for 2 months.