As promised, (though a day late and a dollar short) a tardy post on rice fritters.

It’s going to be one of those recipes I talk through, because I haven’t been able to fine tune amounts. I only have a recipe  for a crowd, but they are super simple and easy peasy lemon squeezy.

That bowl above is the complete recipe, ready to patty up.

This is how it happens.

Put about 2 cups cooked rice in a mixing bowl  with a  well cooked mirepoix of vegetables  typically one carrot,  one small onion, rib of celery seasoned with fresh herb, I like bay, thyme and fresh parsley.  Make sure the carrots are soft.

Season it up with  1 teaspoon of salt and 1/2 a teaspoon of pepper, granulated onion and garlic, a pinch of dried thyme and mix it all together till evenly distributed.

 Sprinkle on  1/4 cup of flour or ground oats and mix with your hand. Gradually add more until the batter sticks together when you give it a squeeze.

Press the batter firmly together into  fritters of desired size and fry them up in a pan.

We like to serve them with this creamy mushroom gravy.

It’s a sturdy little nugget of goodness.

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