Vegan Rice Fritters - leftover rice recipe vegan
An easy way to reuse leftover rice – a simple recipe for fast, vegan rice cakes without eggs. The perfect leftover rice recipe vegan.
Servings: 10 fritters
Ingredients
- 800 g risotto leftovers no matter if you added vegtables or herbs to the risotto
- 40 g breadcrumbs
- 1 tbsp olive oil and more for frying
- 1 tbsp mustard
- ¼ Tl siracha sauce
- salt and pepper
- herbs of your choice
Instructions
- Mix all ingredients in a bowl with a spoon until you have a sticky, firm mixture. If your risotto was rather runny, you can add more breadcrumbs. Salt and pepper the mixture to taste.
- Moisten your hands lightly with water and form a ball out of a small part of the mass.Flatten this ball into a rice fritter and set it aside until you have formed all the fritters.
- Heat some olive oil in a pan. Fry the rice fritters on medium heat for 3 minutes, creating a crispy, light brown crust. Then you can turn the rice cakes and fry them in some oil on the other side for another 3 minutes. Fry all the rice cakes this way, adding a little olive oil to the pan every now and then to prevent the fritters from sticking.
- Serve the rice pancakes with a salad, a vegetable dish or a curry. The rice fritters will last at least 3 days in the fridge.