Brown Rice Fritters

By polloazul

Ingredients

• 2 cups Cooked Short-Grain Brown Rice
• 1 ⁄2 cup grated parmigiano-reggiano
• 1 ⁄2 tbsp. chopped fresh oregano
• 1 ⁄2 tsp. kosher salt
• 1 ⁄4 tsp. freshly ground black pepper
• 1 beaten egg
• 1 ⁄2 cup flour
• 1 ⁄4 cup olive oil
• 3 tbsp. butter, plus more for garnish
• Finely chopped flat-leaf parsley leaves

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.

2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.

3. Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.