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Rice, eggplant & feta fritters
Rice, eggplant & feta fritters
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 160ml (2/3 cup) boiling water
  • 75g (1/3 cup) wild rice blend
  • Large pinch salt
  • 185ml (3/4 cup) olive oil
  • 1 (about 300g) eggplant, cut into small chunks
  • 125g (1/2 cup) Greek-style natural yoghurt
  • 50.00 ml chopped fresh oregano
  • 6 (about 45g) drained sun-dried tomatoes in oil, chopped
  • 50g feta, diced
  • 100g (2/3 cup) plain flour
  • 3 eggs, lightly whisked
  • Salt & ground black pepper
Instructions:
  • In a small saucepan, combine water, rice, and salt. Bring to a boil over medium heat, then simmer on medium-low heat with the lid on for 15 minutes. Transfer the cooked rice to a medium bowl.
  • Heat 60ml (1/4 cup) of oil in a large frying pan over medium heat. Cook the eggplant uncovered for 20 minutes until soft, stirring often. Add garlic and cook for an additional 1 minute. Allow it to cool for 5 minutes, then blend the mixture in a food processor until coarsely pureed.
  • Mix the yoghurt and 2 teaspoons of oregano in a small bowl, then cover and set aside.
  • Fluff the rice grains with a fork. Gently mix in the eggplant mixture, the remaining oregano, sun-dried tomatoes, feta, flour, eggs, salt, and pepper until just combined.
  • In a large non-stick frying pan over medium-high heat, heat 2 tablespoons of the reserved oil. Spoon 5 tablespoonsful of the mixture separately into the pan and flatten slightly with the back of a spoon. Cook for 2 minutes on each side until golden. Transfer to a large plate, cover loosely with foil to keep warm. Repeat in batches with the remaining oil and rice mixture. Serve promptly with the oregano yoghurt.

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