Brown Rice Carrot Fritters with Chipotle Sunflower Sauce | Naturally Ella

There are a few meals meals on which my husband and I can always agree. One of the easiest decisions: fritters. There’s something wonderful about fritters. It might be the ability to make fritters out of almost anything or the fact that you can toss in herbs, grains, and cheese. I think it’s the fact that fritters are perfectly crisp on the outside and tender on the inside. These carrot fritters are a riff on these cheddar cauliflower cakes. We always have carrots on hand, making these fritters an easy dinner win!

Add the that, a creamy vegan sauce. I love using sunflower seeds as a base because they are usually cheaper than cashews but make for a just-as-creamy sauce. This chipotle sauce is a staple for fitters, noodle bowls, and even tacos.

1 review

Brown Rice Carrot Fritters with Chipotle Sunflower Sauce

Preparation 10 minutes 2017-10-19T00:10:00+00:00 Cook Time 55 minutes 2017-10-19T00:55:00+00:00 Serves 4 servings     adjust servings Calories 460
Brown Rice Carrot Fritters with Chipotle Sunflower Sauce | Naturally Ella

Ingredients

    Carrot Cakes

    • 1 cup uncooked short grain brown rice
    • 1 clove garlic
    • 3/4 cup rolled oats
    • 3 tablespoons cilantro
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 2 cups shredded carrots, squeeze of moisture
    • 1/2 cup ricotta, drained if needed
    • 4 large eggs
    • 1 to 2 tablespoon olive oil, for cooking

    Sauce

    • 1/2 cup soaked sunflower seeds
    • 1/2 cup water
    • 1 Chipotle in Adobo sauce
    • 2 to 3 tablespoons lime juice
    • 2 tablespoons minced cilantro
    • 1/4 teaspoon sea salt

    Instructions

    • Cover the rice with 2” of water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is cooked; 45 minutes or so.
    • In the food processor, pulse the garlic into small pieces. Add the oats, cilantro, salt, and pepper until the oats are in fine pieces. Add in the brown rice and carrots, followed by the ricotta and eggs. Pulse the mixture a few times to combine the mixture. The carrots and brown rice should still be visible but broken down slightly.
    • Place mixture in the refrigerator and allow to sit for 30 minutes.
    • Warm the olive oil up over medium heat in a large skillet with lid. Wet your hands and form the mixture into patties that are roughly 1" thick and 4" wide. Place in the skillet and cook for 4 minutes, until browning and crisp. Flip, cover, and cook for another 4 minutes until crisp and warmed through.
    • To make the sauce: combine the ingredients for the sauce in a food processor or blender. Puree until smooth, taste, and add more salt as desired.

    by

    Recipe Notes

    Tips & Tricks:  Use with leftover brown rice- it speeds up the cook time quite a bit!
    Stock up: get the pantry ingredients you will need: carrots, brown rice, sunflower seeds

    Nutrition: see the information.

    Nutrition Facts
    Serving Size 4 carrot cakes
    Amount Per ServingAs Served
    Calories 460 Calories from fat
    % Daily Value
    Total Fat 19.330%
    Saturated Fat 5.528%
    Cholesterol 20167%
    Sodium 50121%
    Carbohydrate 56.119%
    Dietary Fiber 5.422%
    Sugars 3.7
    Protein 17.3

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Carrot Fritters

    variations

    One of the great things about vegetable fritters is that it’s hard to go wrong with what kind of vegetable you use or the herb/spices you might toss into the mix. A few ways to update these carrot fritters include:

    Root Vegetables: try shredding parsnips, rutabagas, or sunchokes to add or use in place of the carrots.

    Sauce: use cashews or almonds in place of the sunflower seeds. Any nut or seed can be soaked and pureed- experiment to find your favorite.

    Herbs: go in a different directions and ditch the cilantro for thyme, rosemary, chives, or parsley. Experiment with a mix of herbs.

    Carrot Fritters with Chipotle Sunflower Sauce | Naturally Ella