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Rice and Fish Fritters

Hoca

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Mankind has been dealing with leftover rice for a long time. While some common uses for old rice are fried rice and congee (rice porridge), rice cakes are also a great way to clean out the fridge. Many variations of rice cakes are made using leftover rice that’s pressed together and steamed or pan-fried. When ingredients are mixed into the rice cake, they often take on a different name, fritter.

In putting together this recipe, I looked to create a dish that has an ideal macronutrient ratio (40% fat, 30% protein, 30% carb), which I achieved by mixing in fish and an egg yolk, and pan-frying them in coconut oil. They came out great, and I plan on using this recipe as a baseline for future creations.

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Serves two

1 lb cooked white fish meat (catfish, cod, halibut, etc)
1 cup warm, cooked white rice
1 egg yolk
1 shallot, minced
1/2 tsp each salt and pepper
1/4 tsp turmeric

Update: after going through my notes I realized that I initially didn’t highlight the importance of using warm rice when putting everything together. I apologize to anyone that made the fritters and had issues with getting the cakes to stick together!

I apparently was so excited to take this picture that I forgot to include the turmeric. Sorry about that.

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During next week’s post I’ll write an in-depth description of how I got my white fish meat (I got them from these two beauties above). But for now you could use any filets of white fish that you get at the market. Canned fish works okay as well.

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Combine all of your ingredients and form into six flat cakes. Put them in the fridge for 30 minutes to firm up a little.

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The rest is easy – warm up a couple tbsp of coconut oil in a skillet or frying pan on medium/high heat, the fry the cakes until golden brown, flipping once. It should take about three minutes per side. You could probably bake them at 400 degrees for about 10-15 minutes as well.

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That’s it! Super easy and tasty meal or quick-fix snack when you’re looking for a healthy and satisfying snack. Feel free to experiment with add-ins, like scallions, garlic, ginger, chopped dried mushrooms, etc.

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