Emma Dean’s Spring-Vegetable Rice Fritters

Method

• Combine the Tilda Basmati Wholegrain Rice and Vetta SMART Protein Flour with all ingredients except the butter. Mix well.
• Melt 50g Organic Milk Co Salted Butter in a pan over medium heat until it goes foamy and starts to smell a bit nutty. This is the caramelisation of the butter solids and the process to make brown butter, which means extra flavour.
• Using a dessert spoon, scoop out the rice mixture and dollop gently into the brown butter and flatten slightly.
• Cook gently on one side until browned, then flip over and cook on the other side. If you favour a thicker fritter, you need to cook these on a lower heat, otherwise you may risk burning them.
• Repeat the process using the remainder of the butter & fritter mixture.
• Serve as is or, as I love them, with a poached egg and a spoonful of sauerkraut for gut health!
• Tips: If using fresh spinach, wilt in the pan beforehand with a few tsp of water. If using frozen, defrost in the microwave and drain any excess water. I found the frozen chopped spinach leaf portions fantastic to have in the freezer to use all throughout the year. The quality has really improved and its extraordinarily similar to fresh once cooked. This recipe can also be baked. Simply place a small cube of butter into each cup of silicon mini-muffin pan, dollop in the mixture, then bake at 180–200ºC for about 25 mins. Delicious!