Ingredients
- null 2 cup RiceSelect® Premium Jasmine Rice
- null 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
- null 3/4 cup vegan kimchi, finely chopped (squeeze out excess liquid)
- null 2 scallions, finely sliced
- null 3 tbsp soy sauce, divided
- null 4 tsp sesame oil, divided
- null 2 tbsp all-purpose flour
- null 1 tsp toasted sesame seeds
- null avocado oil, for frying
- null 1 tbsp rice vinegar
- null 1 tsp agave
- null 1/4 tsp gochugaru
- null Scallions, for garnish
Instructions
- Prepare rice according to package directions.
- In a small bowl, mix flaxseed with water. Let sit for 5 minutes to thicken.
- In a large bowl, mix rice, kimchi, scallions, 1 tbsp soy sauce, 1 tbsp sesame oil, flaxseed mixture, flour, and sesame seeds. Mix completely.
- Using a cookie scoop, scoop out the mixture and form into patties with your hands. Press lightly to flatten.
- Heat oil in a nonstick skillet over medium heat. Cook in batches for 3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate.
- In another small bowl, mix 2 tbsp soy sauce, rice vinegar, agave, 1 tsp sesame oil, and gochugaru together to make a dipping sauce.
- Serve fritters hot with dipping sauce.
- Recipe tip: Replace all-purpose flour with rice flour to make gluten free.
- Can substitute the dipping sauce with vegan mayo and sriracha.