Kimchi and Gruyère rice fritters from Ottolenghi Flavour / Flavor (page 166) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • sesame seeds
  • Gruyère cheese
  • lemons
  • eggs
  • sunflower oil
  • green beans
  • kimchi
  • black sesame seeds
  • sea salt flakes
  • coriander sprigs
  • cooked brown and wild rice mix

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • bernalgirl on January 27, 2021

    These are light little pillows of flavor! The vegetables and rice add structure as they fry, and almost melt into the molten cheese in the finished dish, the sesame seeds add pops of texture. My kids asked for more. The only trick is the oil temp, I used a cast iron pan and needed to stay just shy of medium-high to maintain 355 degrees F. I made a gochujang-kimchi liquid-mayo dipping sauce which was great with the lemon juice and flaked salt. The leftovers reheated surprisingly well, no longer crispy but still delicious.

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