Broccoli and Rice Fritters

If you are like me you always have leftover rice in the fridge and a vegetable you rather not eat on its own.  This is when we join rice and broccoli together (with cheese, for the ‘glue’ of course) to form a solid marriage in ‘Reconstituted Leftover Matrimony’.

Adapted from Smitten Kitchen Everyday by the amazing Deb Perelman


3 large eggs, lightly beaten
1 teaspoon of sea salt
2 cups cooked leftover rice (I use sticky rice)
2 cups of finely chopped parcooked broccoli (or cauliflower would work too!)
2 scallions, finlely chopped
3/4 cup (80 grams) coarsely grated sharp cheddar
Butter and olive oil, for frying


Make the batter:  Using a fork, beat the eggs with the salt and pepper  in a bowl until combine.  Add the rice, broccoli, scallions, and cheddar, and stir to combine.

Cook the fritters: Heat a large frying pan over medium-low heat.  Once it’s hot, ass a tablespoon of olive oil and a pat of butter; let them warm.  Using a tablespoon scoop a heaping tablespoon (should equal 1 1/2 tablespoons) into the pan, and lightly press the top to it flattens to 1/2 inch thickness.  HERE IS THE KEY:  keep the heat low enough so that it takes a few minutes for the underside to drown;  if you move the fritter sooner, it will far apart easily.  Once the fritters are brown, the eggs have cooked, and the cheese has melted and all is right in the world.  Flip fitters and cook util brown.  Repeat with the remaining batter.

These go good with anything and nothing at all.


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