Do you ever get down to the last few things in your pantry and you panic a little because you have no idea what to make with such a hodge-podge of ingredients?
That happens all the time to me.
Usually I can whip something up. Like yesterday I found some chicken thighs in our freezer and a little bit of rice. So I made chicken & broth in the crock pot, and with some of the broth I made chicken flavored rice.
But then today I had just a few veggies in the fridge, one egg, and a bunch of leftover rice.
It was pretty sticky. I didn’t think I could reheat it without it getting mushy and the girls will NOT eat mushy rice.
So I did a little internet sleuthing on what I could make with leftover mushy rice. I used a couple different inspirations, and came up with these:
Leftover Rice Fritters
- 1 1/2 cups leftover cooked rice
- 1 egg
- 1/2 cup minced veggies (I used green onion and celery)
- 1/4 cup shredded cheese (optional)
- 1 tsp cornstarch
- 1 tsp cumin
- 1 tsp Italian seasoning
- salt & pepper to taste
- peanut or coconut oil for frying
Mix up all your ingredients (except oil) in a bowl. Make sure the egg and veggies get well incorporated.
Heat 1″ of oil in a skillet on med/high.
Form the rice mixture into patties and pan-fry for about 2 minutes on each side. Drain on a paper towel.
How Do They Taste?
These fritters don’t even taste like rice!
They kind of resemble potato cakes, but creamier. The closest thing I could think of was the macaroni & cheese fritters they serve at our local sports grill.
We snarfed them up – all three of the kids loved them dipped in ranch dressing.
What kinds of crazy concoctions have you made when the pantry was bare?
Download this recipe as a pdf file.