Ingredients
Units
Scale
- 2 cups chopped baby chard (kale would be great too)
- 2 cups cooked brown rice, cold or at room temperature
- 1/2 cup sun-dried tomatoes, diced (optional)
- 1/4 cup fresh herbs, chopped (oregano, parsley, and basil)
- 2 cloves fresh garlic, finely minced
- 1/4 to 1/2 teaspoon sea salt (use more if the rice wasn’t salted)
- 5–6 large eggs, beaten
- olive oil, for frying
Instructions
- Mix chard, brown rice, sun-dried tomatoes, herbs, garlic and salt together in a large bowl. Stir in the eggs, adding the extra egg if needed so the mixture isn’t too dry.
- Heat a large, 12-inch non-stick or cast iron skillet over medium high heat. Add enough olive oil to coat the bottom. Spoon out three or four 1/2 cup scoops of the mixture and flatten slightly. (I used a 4-ounce ice cream scoop for this and it was perfect.) Let the fritters cook for 3 minutes on the first side, or until golden brown and cooked around the edges. Flip and cook an additional 3-4 minutes on the second side. Repeat with the rest of the fritter batter. Keep warm until ready to serve.
- Serve warm or at room temperature.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side, main
- Cuisine: American