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Broccoli, Cheddar & Rice Fritters
Ingredients
- 3 large eggs, lightly beaten
- 1 tsp kosher salt
- Freshly ground black pepper
- 2 cups (around 330 grams) cooked rice (any type, can be leftover)
- 1 cup (100 grams) finely chopped steamed broccoli florets
- 2 scallions, chopped
- ¾ cup (80 grams) coarsely grated cheddar (any sharpness)
- Butter and olive oil for frying
Instructions
- 1. Using a fork, beat the eggs with the salt and pepper in a large bowl until combined.
- 2. Add the rice, broccoli, scallions and cheddar to the eggs and stir to combine.
- 3. Add a pat of butter and a tablespoon of olive oil to a large non-stick frying pan over medium heat. Once melted and hot, add a heaping spoonful of the rice mixture to the pan and press slightly to flatten it into about a ½ inch thickness. Once the bottom has browned, the cheese has melted and the eggs are set, flip the fritter and brown on the other side. Repeat with remaining batter, making sure you stir before scooping.
Adapted from from Smitten Kitchen Every Day
Adapted from from Smitten Kitchen Every Day
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/