I was watching Chopped, one of my favorite Food Network shows, the other night and a chef threw rice, caramelized onions and an egg into a food processor and then fried the mixture to make fritters. It looked fantastic, other than the fried part. Tonight I felt well enough to cook and I had leftover brown rice already cooked and waiting in the fridge. It was the perfect opportunity to make rice fritters, only baked to make them more healthful rather than fried.
I seasoned the fritters generously with salt, pepper and Herbs de Provence. If you don’t have Herbs de Provence then I suggest using thyme.
They didn’t brown up quite the way I wanted them to in the oven but they were crunchy on the outside and creamy on the inside just the way they should be. The only thing that could have made the fritters better would be a few ounces of goat cheese added to the mix. Maybe next time.
3 cups cooked brown rice, cooled
2 medium onions, sliced
1 Tbs olive oil
1 tsp Herbs de Provence
1 tsp sea salt
1/2 tsp ground black pepper
Preheat oven to 350*F. Prepare a baking sheet with parchment paper. In a large saucepan, heat oil on medium heat and add onions. Stir often until light brown in color. Combine brown rice, egg, Herbs de Provence, and pepper in a food processor. Pulse a few times to break up the egg. Add onions once they’re caramelized and pulse until well combined. Spoon mixture onto parchment paper to make equal sized fritters. I used about a quarter cup for each one but you can make them smaller or larger. Flatten them out with the back of the spoon so they’re about a half inch high. Bake for 20-25 minutes until tops and bottoms are slightly brown.