Wild Rice Fritters

[Guest guest]

Wild Rice Fritters

 

3 extra-large eggs

1 cup low-fat ricotta cheese or mashed tofu

1/2 cup seasoned breadcrumbs

3 cups cooked wild rice

1 tbsp. minced garlic

Pinch oregano

Pinch red pepper flakes, optional

salt and freshly ground black pepper to taste

4 to 6 tbsps. vegetable oil for cooking

5 ozs. baby spinach leaves, rinsed

1 1/2 cups fruit-based salsa, or as desired

 

In large mixing bowl, beat eggs until foamy. Fold in ricotta cheese, breadcrumbs

and wild rice, and stir until rice is evenly distributed. Stir in garlic,

oregano, red pepper flakes, if using, and salt and pepper.

Heat 4 tablespoons oil in large skillet over medium heat. When hot, place about

1/3 cup scoop rice mixture per fritter into skillet, cooking 3 to 4 fritters at

a time for total of 12 fritters. Add more oil as needed. Cook fritters until

golden, 5 to 6 minutes. Using spatula, turn fritters over, and brown second

side. Remove from heat, and drain on paper towels. Continue until mixture is

gone.

To serve, arrange equal portions spinach leaves on plate, place two fritters per

serving on leaves and garnish with salsa, as desired.

Serves 6

 

 

 

 

 

[Guest guest]

These really sound good. I haven't done must with wild rice besides

cook and eat it.

Thanks for the recipe

 

Fawnette

 

, Felicia Lester

<felicia_lester wrote:

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> Wild Rice Fritters