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
ZUCCHINI & PESTO RICE CAKES
If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+
Provided by Kiwi Kathy
Categories Vegetable
Time 30m
Yield 12 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
- Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
- Serve with a salad and lemon wedges.
ZUCCHINI PESTO
Categories Condiment/Spread Parmesan Basil Walnut Zucchini Summer Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.
ZUCCHINI CAKES
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.
Provided by Tara Parker-Pope
Categories appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
- Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
- Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
- Grate the onion into the bowl using the large holes of the box grater.
- Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
- Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
- Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams
EASY ZUCCHINI CAKES
Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.
Provided by Renee
Categories Fried Zucchini
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
- Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g
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- Preheat the oven to 425 and spray a baking sheet with cooking spray or line with a silicon baking mat.
- In a medium frying pan over medium heat, rub the butter over the bottom to coat it. Add the zucchini and cook uncovered, stirring occasionally, until the moisture has cooked out of it. Set aside to cool a bit, then put the zucchini in the middle of a clean kitchen towel. Squeeze the zucchini over the sink to get all the moisture out of it. (The zucchini will be greatly reduced in size.)
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