Veggie Rice Fritters

-1 Add your grated zucchini, carrots and diced onion to a thin dish rag or cheese cloth. Squeeze out as much liquid as possible and add them into a large bowl.
-1 Toss in your rice, cheese, spices, chives and egg and mix well with a rubber spatula or your hands. 
-1 Add in your flour and mix until well combined. 
Baking Instructions
-1 Let the mixture sit at room temp while you preheat your oven to 375 F. 
-1 Once the oven is hot, line a sheet pan with parchment paper. Scoop out about 1/4 cup of the mixture onto the sheet pan to form a palm-sized fritter and flatten down slightly. Repeat with remaining mixture
-1 Lightly drizzle the fritters with cooking oil. Bake for 25 minutes, gently flip each one, then bake for an additional 15 minutes. 
Pan-fry Instructions
-1 Let the mixture sit in the bowl while you heat your oil. This will help the fritters stay together. 
-1 Heat a large, shallow pan on medium heat, then add in your neutral oil, like avocado or vegetable oil. Add in 1/4 cup of the fritter mixture into the pan, flattening it down into a pattie. I usually cook about 3-4 at a time depending on the pan size.
-1 Cook the fritter for about 4-5 minutes, then flip and cook for an addition 3-4 minutes. Remove them onto a plate with a paper towel to absorb any excess oil while you prepare the remaining fritters. 
-1 Serve fresh with sour cream. Leftovers will stay fresh for up to 5 days.