Cheese Rice Fritter

By englandt

Ingredients

• 1 C aborio rice (cooked)
• 3 slices bacon chopped
• 1 C shredded mozzarella cheese
• 1 C grated parmasean cheese
• 1 large egge, lightly beaten
• salt, pepper
• 1/2 C seasoned breadcrumbs
• 1/4 C EVOO
• one 10-oz bag spinach, coarsley chopped
• 1 pinch crushed red pepper

Preparation

Step 1

Line a baking sheet with parchment paper. Cook bacon until crisp; using a slotted spoon, add the bacon to the rice reserving the skillet with the bacon fat. Stir in mozz, parm and egg; season with salt and pepper. Divide the mixture into 12 mounds on the baking sheet & flatten to 3" patties. Sprinkle on both sides with breadcrumbs. Add the EVOO to the skillet and heat over med-high heat. Working in batches, add the patties and cook, turning once, until crisp, about 5 min. Drain on paper towels. Add the spinach to the skillet and cook over high heat, turning until wilted, about 2 min; season with the crushed red pepper. Top with the fritters.