"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Savory Rice Cakes Recipe

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This recipe for Savory Rice Cakes, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 green onions, finely chopped
1 carrot finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 teaspoon finely chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
2 cups cooked rice
2 large eggs, lightly beaten
1 cup fresh bread crumbs (use white sandwich bread)

Directions:
Directions:
Cook green onions, carrot, celery, garlic, thyme, salt and pepper in 2 tablespoons oil in a large skillet over moderate heat, stirring until carrot is softened, about 8 minutes.

Stir together rice, eggs, bread crumbs and vegetable mixture in a bowl. Form into 8 patties, pressing mixture so cakes will hold together (they will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to plate and keep warm, loosely covered with foil. Repeat with 4 remaining cakes in remaining oil.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Good use for leftover chinese takeout rice. Very good with steak instead of potatoes.

 

 

 

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