Crispy rice and herb fritters with mixed vegetable chilli kraut

Name: Crispy rice and herb fritters with mixed vegetable chilli kraut
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 2 cups cooked long-grain white rice; 4 eggs, lightly beaten; ½ cup coarsely grated cheddar cheese; ¼ cup finely grated parmesan cheese; ¼ cup rice flour; ¼ cup chopped dill; ¼ cup chopped parsley; 1 tbsp vegetable oil; 250g tub sour cream, to serve; parsley sprigs, to serve

If you have leftover rice in the fridge, you’re only minutes away from serving up a satisfying meal.

Jessica Brook

August 5, 2025

These colourful rice and herb fritters start with leftover rice.James Moffatt

easyTime:< 30 minsServes:4

If you have leftover rice in the fridge, you’re only minutes away from serving up a great midweek vegetarian lunch or dinner – or even weekend brunch. Plus, it’s gluten-free.

Ingredients

2 cups cooked long-grain white rice
4 eggs, lightly beaten
½ cup coarsely grated cheddar cheese
¼ cup finely grated parmesan cheese
¼ cup rice flour
¼ cup chopped dill
¼ cup chopped parsley
1 tbsp vegetable oil
250g tub sour cream, to serve
parsley sprigs, to serve

MIXED VEGETABLE CHILLI KRAUT

2 cups store-bought sauerkraut
1 long red chilli, thinly sliced
2 cups shredded store-bought beetroot slaw

Method

Step 1
For the mixed vegetable chilli kraut, combine the sauerkraut, chilli and slaw in a bowl. Mix well to combine. Refrigerate for 10 minutes, to allow the slaw to pickle lightly.
Step 2
For the fritters, combine the rice, eggs, cheeses, rice flour and herbs in a bowl. Season well with salt and pepper and mix to combine.
Step 3
Heat a small nonstick frying pan over medium heat. Add 1 teaspoon of the oil. Spoon a quarter of the mixture into the pan, spreading and flattening it. Cook for 3 minutes on one side until golden, flip and cook for a further 3 minutes, or until golden and crisp. Repeat with the remaining mixture.
Step 4
Serve the fritters topped with sour cream, kraut and parsley sprigs.