HERBY RICE FRITTERS WITH TAHINI KEFIR AND SUMAC ONIONS

You know the crispy bit on a tahdig that everyone fights over? Think that in fritter form… a nod to one of my fave persian dish’s but make it brunch. These are a great way to use up any leftover rice and are whipped up in no time. 

Makes around 8 fritters

Ingredients

• 1 red onion, thinly sliced

• Lemon

• 2 tsp Sumac

• 1 small white onion, finely chopped

• Small bunch of mixed fresh herbs (parsley, dill, mint, chives, and coriander), finely chopped + more to garnish

• 1-1.5 cups leftover cooked rice

• 1 tbsp plain flour

• 1/2 tsp ground coriander

• 3 eggs

• 1/2 cup Kefir yogurt

• 2 tbsp Tahini

• Salt

• Olive oil

To serve

• Lemon wedges

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Method

1. Combine red onion, juice of a lemon, and salt in a bowl with the sumac. Set aside to quickly pickle.

2. Fry the finely chopped onion until golden, then remove it from the pan.

3. In a bowl, mix the onion, chopped herbs, cooked rice, 1 tbsp flour, ground coriander, eggs, and a pinch of salt.

4. Add a generous amount of olive oil to a large frying pan and when the oil is hot fry the fritters until golden and crispy. Drain on kitchen roll and season with salt.

5. Mix the kefir and tahini until smooth (add more tahini if needed) and season with salt.

6. Toss in some extra pickled herbs with the pickled red onion.

7. Serve everything up with with lemon wedges.