Vegan Kimchi Rice Fritters

1 Tbsp ground flaxseed

2 ½ Tbsp water

1 cup kimchi, drained and finely chopped

1/2 cup corn kernels

1 tsp toasted sesame oil

1 ½ tsp soy sauce

1 cup cooked & cooled white rice

1/4 cup brown rice flour

2-3 tsp avocado oil, for cooking

1/4 cup vegan sour cream (or vegan mayo)

1 tsp sriracha

1/2 tsp toasted sesame oil

Thinly sliced green onions

If you don’t have leftover rice, prepare some at this time using those instructions for white rice.

In a large mixing bowl, prepare the flax egg by combining ground flaxseed and water. Let sit for 5 minutes to thicken.

After 5 minutes, add the chopped kimchi, corn, sesame oil, and soy sauce to the flax mixture. Toss to evenly combine, then add the cooked and cooled rice and brown rice flour. Toss once more.

Coat a large skillet with a thin layer of oil (~1 tsp) over medium-high heat. When the oil is hot, drop in 1/4 cup portions of batter and press with the back of your measuring cup to flatten. Cook for 3-4 minutes per side, until deeply golden brown. Flip and cook for 2-3 minutes on the other side. Remove from the skillet and repeat with the remaining batter, adding more oil as needed.

While the fritters cook, combine the vegan sour cream or mayo with the sriracha and sesame oil. Stir to combine. If the sauce is too thick, add a splash of kimchi liquid to reach your desired consistency.

Serve immediately, garnished with sliced green onions if desired.

GF V veg DF

Yield: 8 servings