The functional chef’s Wild Rice Fritters

Ingredients

• 1-1/3 cups cooked wild rice, cooled to room temperature
• 1 large egg, beaten
• 6 scallions, thinly sliced
• 2/3 cup whole-milk ricotta
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 4 scoops Regular Girl powder
• 3 tsp chia seeds
• ¼ cup unbleached all-purpose flour
• 4 tsp olive oil, plus extra for the spatula