Balsamic Mushroom Rice Fritters

-1 Heat a skillet with 2 tbsp of olive oil and sauté the chopped mushrooms u0026 onion  for about 7-8 minutes on medium/low heat.
-1 Add in 3 tbsp of balsamic vinegar and lightly season with salt u0026 pepper. Cook for another 2 minutes.
-1 One the mushrooms cooked down, add them to a bowl with the cooked rice, seasoning, parsley, eggs and flour. If using leftover refrigerated rice, I suggest warming in the microwave before mixing it in. 
-1 Mix everything together until its fully combined- I like to do this with my hands to make sure everything gets evenly mixed. 
-1 Frying instructions: heat about 1/4 cup neutral oil in a pan on medium/low heat. Once hot, spoon about 3 tbsp of the mixture into the oil and flatten it down gently. Let it cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until its golden brown  Baking instructions: line a baking sheet with parchment paper and scoop out 3 tbsp of mixture then flatten it into a patty. Drizzle with olive oil and bake on 400 F for 15-18 minutes, flipping halfway
-1 To make the red pepper tahini, blend together all of the red pepper tahini sauce ingredients and serve with the warm fritters. 
-1 Leftovers can be refrigerated for 3 days, or frozen for 2 months.