RICE PATTIES
This is a great way to use leftover rice and any leftover meat, too!
Provided by mis's recipes
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
- From rice mixture into 4 small patties.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 12.8 g, Cholesterol 53.9 mg, Fat 7.2 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 0.6 g
RICE CAKES
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Categories side dish
Time 20m
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram
CRISPY RICE CAKES WITH TARATOR SAUCE
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Provided by Ana Sortun
Categories Bon Appétit Rice Vegetarian Garlic Almond Herb snack Dinner Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 17
Steps:
- Tarator Sauce:
- Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
- Rice Cakes:
- Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl.
- Whisk egg, egg yolk, 1/2 cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside.
- Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2"-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5-7 minutes. Transfer to a wire rack (they're only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.
- Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
- Divide 1/2 cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.
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