Cheese Rice Fritter

Photo by Tracy E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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