Baby Chard and Brown Rice Fritters
Recipe type: Side, main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
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.
  • 2 cups chopped baby chard (kale would be great too)
  • 2 cups cooked brown rice, cold or at room temperature
  • ½ cup sun-dried tomatoes, diced (optional)
  • ¼ cup fresh herbs, chopped (oregano, parsley, and basil)
  • 2 cloves fresh garlic, finely minced
  • ¼ to ½ teaspoon sea salt (use more if the rice wasn't salted)
  • 5-6 large eggs, beaten
  • olive oil, for frying
  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 ½ 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.
Recipe by Cafe Johnsonia at