Easy Cheesy Bacon Rice Fritters

Submitted by Artsy Chef

"Found this in a Rach Magazine. It isn't quite as greasy as other fritters. Also, you can start with leftover rice from a Chinese restaurant if you don't want to make the rice."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 12 patties
• Serves: 4

ingredients

• 1 cup arborio rice
• 3 slices bacon, chopped
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 large egg, lightly beaten
• salt
• pepper
• 1⁄2 cup seasoned bread crumbs
• 1⁄4 cup extra virgin olive oil
• 10 ounces spinach, coarsely chopped
• 1 pinch red pepper

directions

1. Line a baking sheet with parchment paper. In a medium saucepan, bring the rice and 2 1/2 cups water to a boil. Lower the heat and simmer until the rice is still firm, but cooked through and the water has evaporated, about 20 minutes. Transfer to a large bowl and let cool slightly. This is about 3 cups cooked rice.
2. In a large skillet, cook the bacon until crisp. Using a slotted spoon, add the bacon to the rice, reserving the skillet with the bacon greast. Stir the mozarella, parmesan, and egg into the rice mixture. Season with salt and pepper.
3. Divide the rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties. Sprinkle on both sides with the breadcrumbs. Panko crumbs work well here also.
4. Add the olive oil to the skillet and heat over medium-high heat. Add the patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels.
5. Optional. Add the spinach to the skillet and cook over high heat, turning until wilted, about 2 minutes. Season with the crushed red pepper. Top with the fritters.

Reviews

[GingerlyJ]

different from anything I've had before