Brown Rice Fritters

I discovered that there are different cultures that have a version of rice fritters.  The Asian version all use short white sticky rice. The Italians have one that uses risotto.  This brown rice version give it a more earthy nutty texture. 



Ingredients:
2 cups cooked short grain brown rice
1/2 cup parmesan cheese (grated)
1/2 tsp oregano (chopped fresh)
salt and pepper
1 egg (beaten)
1/2 cup flour
1/4 cup olive oil
3 tblsp butter
Chopped parsley and additional butter for garnish

In a bowl combine the brown rice, cheese, oregano, egg, salt and pepper.  Mix well and form rice mixture into 2 inch round cakes. Place rice cakes on a sheet tray and refrigerate for approximately 30 minutes allowing it to firm.

Remove rice cakes from the refrigerator and pour flour onto a shallow bowl.  Dredge each rice cake into the flour.  Dust off any excess.  Heat oil and butter in a heavy skillet.  Fry rice cakes in batches.  Do not crowd.  Cook each side approximately 4 minutes or until brown, turning only once.  Remove from pan and garnish with  thinly sliced butter and chopped parsely.  Enjoy this great snack!