Rice, greens and half-an-avo fritters
serves
6
"If there’s only a bit of leftover rice, avocado that’s seen better days and a handful of tired greens in the fridge, you have the makings of a quick and nourishing lunch! We make use of half a brown (or green) avo by using it as an egg replacement here and there. These fritters usually have three eggs, but you can replace one with half an avo that needs using." – Alex Elliott-Howery and Jaimee Edwards.
This recipe is by Alex Elliott-Howery and Jaimee Edwards from Cornersmith.
Ingredients (11)
- 1/2 avocado
- 2 eggs
- 1 cup leftover cooked rice
- 1 cup thinly sliced greens (we used kale and fennel, see notes)
- 1/2 cup chopped herbs (we used coriander and dill)
- 1 small red chilli, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup (60ml) vegetable oil
- Sour cream, to serve
- Chilli jam, to serve
- Lime wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Mash the avocado in a small bowl, then add the eggs and whisk until creamy and smooth. Combine the cooked rice, greens, herbs, chilli, garlic and 1/2 tsp salt flakes in a large bowl. Add the avocado mixture and stir to combine.
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2.Heat oil in a large frypan over medium-high heat. Drop 1/4-cup dollops of mixture to make 6 fritters. Fry for 3-5 minutes each side until golden. Serve with sour cream, chilli jam and lime wedges.
Recipe Notes
You could also use spinach or cabbage as greens. Cook the fritters in batches if your pan is getting crowded.
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