Rice cakes

These make a very nice side dish for many meals and are a great way to use leftover rice. Brown rice can be used, see the separate recipe on this blog. You can also play with the flavors, for example using scallion in place of onion, adding a teaspoon of curry powder, or replacing half the parsley with fresh basil.

2 c cooked long grain white rice
1/2 c finely diced onion
1/2 c fine dry bread crumbs
1/4 c chopped parsley leaves
2 eggs
1 tsp salt
1/2 tsp black pepper
pinch cayenne pepper (optional)
1 TB olive oil
Additional oil for frying

Mix all ingredients together well and let sit for at least 1/2 hour. Form into 8 patties, pressing each one firmly together – these cakes are rather delicate before cooking and need careful handling. Cook in 1/8 inch olive or other oil until browned on both sides, turning only once, about 6-8 minutes. It will form a tasty crisp crust.

Explore posts in the same categories: Sides, Vegetarian

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