Vegan Brown Rice Fritters Recipe

I’ve been eating these a lot lately.

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.

I like to add grated cheeze or sautéed mushrooms and green onion or chive, too.

I also squeeze in a little ketchup, my secret ingredient.

Press the batter firmly together into  fritters of desired size and fry them up in a pan with olive oil or Earth Balance.

We like to serve them with this creamy mushroom gravy.

It’s a sturdy little nugget of goodness.

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Raspberry Salmon Recipe

Many moons ago, when my big brother was my head chef, he created a recipe. Not because he was infinitely clever, but because he was under the guidance of his superior little sister chef, who really crafted this sweet salmon masterpiece. I’ll spare you the whole process, but when you read the recipe you’ll think it’s a rather weird combination of things, not unlike my brother. (That’s him in the goofy t-shirt getting his hair pulled.)

I know it seems weird putting jam on salmon. Just go with it, it works out. It’s a great dish for a crowd and it looks great on the plate and…
it’s raspberry season people!

In the summer, nothing makes a better side dish for salmon than corn pudding…This recipe is also in my cookbook, and to make it easy, I updated the Amazing Corn Sensation recipe so it’s easy to find (first published in 2009!)

Happy eating everyone!