Wild Rice Fritters

• 3 extra-large eggs
• 1 cup low-fat ricotta cheese
• 1/2 cup seasoned breadcrumbs
• 3 cups or 1 1-lb. pkg. cooked wild rice
• 1 Tbs. minced garlic
• Pinch oregano
• Pinch red pepper flakes, optional
• Salt and freshly ground black pepper to taste
• 4 to 6 Tbs. vegetable oil for cooking
• 5 oz. baby spinach leaves, rinsed
• 1 1/2 cups fruit-based salsa, or as desired

1. In large mixing bowl, beat eggs until foamy.
2. Fold in ricotta cheese, breadcrumbs and wild rice, and stir until rice is evenly distributed.
3. Stir in garlic, oregano, red pepper flakes, if using, and salt and pepper.
4. Heat 4 tablespoons oil in large skillet over medium heat.
5. When hot, place about 1/3 cup scoop rice mixture per fritter into skillet, cooking 3 to 4 fritters at a time for total of 12 fritters.
6. Add more oil as needed.
7. Cook fritters until golden, 5 to 6 minutes.
8. Using spatula, turn fritters over, and brown second side.
9. Remove from heat, and drain on paper towels.
10. Continue until mixture is gone.
11. To serve, arrange equal portions spinach leaves on plate, place two fritters per serving on leaves and garnish with salsa, as desired.

eggs, lowfat ricotta cheese, breadcrumbs, rice, garlic, oregano, red pepper, salt, vegetable oil, baby spinach leaves, salsa

Taken from www.vegetariantimes.com/recipe/wild-rice-fritters/ (may not work)