Rice cakes
Source of Recipe
foodtv.com
List of Ingredients
2 cups cold cooked medium or long-grain white rice
2 large eggs, lightly beaten
2 tablespoons minced green onions
1 tablespoon chopped lightly toasted pecans
2 teaspoons minced fresh parsley leaves
1/2 teaspoon Essence, recipe follows
1/2 cup all-purpose flour
1/4 cup vegetable oil, for pan-frying Recipe
In a large bowl,combine the rice, eggs, onions, pecans, parsley and 1/4 teaspoon of the Essence. Refrigerate until chilled, about 1 hour.
In a shallow dish combine the flour with the remaining 1/4 teaspoon of Essence.
Divide the rice into 8 portions of 1/4 cup each and form into patty shapes. Lightly coat on both sides in the flour.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the patties in batches, adding more oil as needed, and pan-fry until golden brown on both sides and warmed through, about 3 minutes per side, pressing down with a spatula to flatten slightly.
Remove and drain on paper towels.
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