3 years ago

Rice Fritters

This winning
recipe from our recent Family Meals contest comes from Hallie Noeske, a FoodE
Expert at our Northeast Minneapolis store. “This recipe was originally inspired by my mother
who raised me on a primarily vegetarian diet,” she explains. “Forever in search
of a quick and easy weeknight meal, this has been a staple with my children
when we need a wholesome serving of protein and whole grains.” Her kid-friendly
serving suggestion: “Serve with ketchup, mustard, salsa, marinara sauce, sour
cream … be creative with your dips!”

8-10 cakes

Preparation time: 30 minutes, not including time to cook


  • 2 cups cooked
    brown rice (cold)
  • 4 eggs,
    lightly beaten
  • 2
    tablespoons tamari
  • 2
    tablespoons nutritional yeast
  • 1
    tablespoon butter, for cooking
  • 1
    tablespoon olive oil, for cooking

Optional additions: Finely diced onions, crushed garlic,
basil, oregano, chili powder or any favorite dry spices


  1. In
    medium bowl combine rice, eggs, tamari, and yeast; stir well to combine all
  2. Heat
    skillet over medium-high heat. When hot, add butter and oil to coat the pan
    (using a combination of butter and olive oil gives the great flavor of butter
    while the oil keeps it from burning).
  3. Pour
    rice mixture into hot pan using a scant ¼ cup scoop. Cook until the edges start
    to look firm (2-3 minutes). Flip and repeat until golden in color.
  4. Continue
    cooking in batches until you run out of rice mixture. Serve with roasted
    vegetables or salad, if desired.