Balsamic mushroom rice fritters are a delicious appetizer or side dish to make with leftover rice! Served with a creamy red pepper tahini sauce for the perfect flavor combination.
Veggie Rice Fritters
These delicious rice fritters are an easy snack or side dish to make. They’re made with cooked rice, sauteed balsamic mushrooms and a few simple spices.
You can pan-fry them or bake them, and even freeze them as an easy meal prep.
Balsamic mushroom fritters are a great way to sneak in some extra veggies, and repurpose leftover rice. You can serve them with a salad, your favorite protein, and your go-to dip.
I paired them with a creamy roasted red pepper tahini sauce and they were the perfect weeknight side dish!
What you’ll need to make rice fritters:
- cooked long grain rice, like basmati or jasmine. I used fresh rice for this recipe, but you can make this with leftover rice that’s been warmed in the microwave.
- chopped mushrooms and onion sauteed in olive oil and balsamic vinegar
- eggs
- fresh parsley
- tapioca flour, or sub all-purpose flour
- spices- salt, pepper, garlic powder and cumin
Mix all of the ingredients together, then bake or pan-fry them until golden brown. Serve them alongside your favorite main dish, or snack on them throughout the day for a quick boost of carbs and veggies.
These fritters are simple, delicious, and an easy meal prep for busy weeks. I can’t wait for you guys to try them!
What to serve with Balsamic Mushroom Rice Fritters:
Harissa Silan (Date Syrup) Salmon
Walnut & Pistachio Crusted Flounder
Roasted Brussels Sprouts Salad
Balsamic Mushroom Rice Fritters
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
- Heat a skillet with 2 tbsp of olive oil and sauté the chopped mushrooms & onion for about 7-8 minutes on medium/low heat.
- Add in 3 tbsp of balsamic vinegar and lightly season with salt & pepper. Cook for another 2 minutes.
- 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.
- Mix everything together until its fully combined- I like to do this with my hands to make sure everything gets evenly mixed.
- 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
- To make the red pepper tahini, blend together all of the red pepper tahini sauce ingredients and serve with the warm fritters.
- Leftovers can be refrigerated for 3 days, or frozen for 2 months.
Ratings and Reviews
write a review