Seafood Fritters with Red Pepper Sauce
Makes
2
servings
Grill fish for dinner one night and use the leftovers to make these delicious fritters.
Meal Type
Entrees
Side Dishes
Ingredients
Rice Fritters
1 cup cooked brown rice
1 cup cooked wild rice
1 cup cooked, flaked white fish of choice
½ cup onion, minced
2 tablespoons unbleached white or spelt flour
1 teaspoon baking powder
1 teaspoon sea salt
2 tablespoons grated Parmesan cheese
2 large eggs, beaten
½ cup basil, chopped fine
Safflower oil for frying
Red Pepper Sauce
½ cup roasted red bell peppers
1 ½ tablespoons sherry vinegar
½ teaspoon Dijon mustard
1 medium clove garlic, minced
¼ cup extra virgin olive oil
1 ½ tablespoons capers
2 tablespoons parsley, chopped
½ teaspoon sea salt
1 cup cooked brown rice
1 cup cooked wild rice
1 cup cooked, flaked white fish of choice
½ cup onion, minced
2 tablespoons unbleached white or spelt flour
1 teaspoon baking powder
1 teaspoon sea salt
2 tablespoons grated Parmesan cheese
2 large eggs, beaten
½ cup basil, chopped fine
Safflower oil for frying
Red Pepper Sauce
½ cup roasted red bell peppers
1 ½ tablespoons sherry vinegar
½ teaspoon Dijon mustard
1 medium clove garlic, minced
¼ cup extra virgin olive oil
1 ½ tablespoons capers
2 tablespoons parsley, chopped
½ teaspoon sea salt
1
For the Fritters
- In a medium size bowl, combine the rices, fish, and onion.
- Sprinkle the flour, baking powder, salt, and cheese over the mixture.
- Add the beaten eggs and stir into the fritter batter.
- Add the basil and mix again.
- Heat a little oil on a griddle or in a wide skillet. Drop the batter 2 tablespoons at a time on the griddle.
- Press down slightly and brown for 2 minutes on each side.
- Serve with Red Pepper Sauce or a rich tomato sauce.
2
For the Sauce
- Puree the peppers, vinegar, mustard and garlic in a blender. While the blender is running, slowly and steadily add the olive oil.
- Transfer all to a small bowl and add the capers, parsley and salt. Set aside.