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Baby Chard and Brown Rice Fritters | Cafe Johnsonia Baby Chard and Brown Rice Fritters | Cafe Johnsonia Print
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Baby Chard and Brown Rice Fritters

A great way to use up leftover rice and eat your leafy greens at the same time. Eat them as a snack, side, or main dish.

  • Total Time: 30 mins
  • Yield: 10 1x

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)
  • 56 large eggs, beaten
  • olive oil, for frying

Instructions

  1. 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.
  2. 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.
  3. Serve warm or at room temperature.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Side, main
  • Cuisine: American