Something about wild rice and its nutty chewiness is super satisfying and feels like a fulfilling meal even though it's meatless! These little fritters are great for lunch on top of a salad (I usually do arugula) or they can be eaten as a "burger". They hold together so well because of the starchiness of the rice as it sits and slightly cool. Kids are sure to love them and anything drowned in this vegan garlic aioli is delicious.
makes 8 fritters
Prep: 10 min
Total: 20 min
1 cup wild rice, cooked to package directions and slightly cooled
4 cups spinach
1/4 cup dill, finely minced
2 garlic cloves, crushed
2 shallots, minced
1/2 tsp cumin
pinch of chili flakes, optional
2 tbsp flour, or gluten free flour
2 tbsp olive oil
4 cups arugula for serving, or other greens of choice
Avocado oil for frying or more olive
vegan garlic cashew aioli for serving
In a large frying pan heat 2 tbsp olive oil over medium high. Add minced shallot. Saute until softened, about 2-3 mins. Add chopped spinach and garlic. Cook until wilted. Add in cumin, chili flakes, and 1/2 tsp salt + some pepper. Remove from heat.
In a large mixing bowl combine slightly cooled rice, flour, egg, sauteed spinach mixture and minced dill. Mix well.
Form 8 patties.
Heat the same frying pan over medium high heat. Add avocado or olive oil and a few of the fritters, don't overcrowd the pan. Cook for about 3-4 minutes a side until golden brown. Repeat until all fritter are fried.
Serve with arugula and a good drizzle of garlic aioli.
Use an egg replacement to keep these vegan.
You can freeze these and take them out to thaw for a quick meal. Heat them in the oven or back in the frying pan.
These would be really good as a "falafel" replacement. Serve with tahini sauce or hummus veggies, hot sauce, and feta all wrapped up in a pita or just in a bowl!