Preheat oven to 450 degrees F.
Chop all vegetables to roughly the same size (about 3/4 to 1" dice).
Drizzle with olive oil. Season with salt and pepper. Toss to coat.
Roast in a single layer on large baking sheet until everything is tender and starting to caramelize. Use two pans if your vegetables are piled too deep, otherwise they will just steam and get soft instead of browning.
While vegetables are roasting, assemble your fritters.
Prepare VeganEgg. Set aside.
Measure rice into medium/large bowl. Add all other ingredients to the rice, and stir to distribute. Add VeganEgg, and stir well to combine.
Heat a cast iron or non-stick pan over medium/low heat. Add oil or vegan bacon grease. Take roughly a golf ball size ball of the rice mixture (a 1/4 cup measure is a good guide), and form into a 2 1/2 inch patty. (You should end up with 12 fritters; form in advance if you need exactly 12). Place on pan. Continue until pan is full (I am able to do 6 at a time in my 12 inch cast iron pan). Fry for about 3 minutes per side, or until nicely browned. Hold finished fritters in a warm oven.
While fritters are frying, make your hollandaise, and toast your English muffins.
For each person, top two halves of a toasted English muffin with 1/12 of the roasted vegetables. Place one rice fritter on top of the veggies. Cover with hollandaise, and garnish with a dusting of smoked paprika and chopped parsley (if desired). Serve immediately.
To make gluten-free, replace flour in fritters with a gluten-free substitute, and serve on potato latkes.
These fritters are also delicious on their own, served with hot sauce and hummus, alongside your favourite veggies.