Parmesan Rice Cakes
Recipe: #7736
September 16, 2011
Categories: Side Dishes, Rice, White Rice, One-Pot Meal Game/Sports Day, Sunday Dinner, Vegetarian, Spicy, Vegetarian Dinner, more
"Plan ahead the rice mixture must be chilled for a few hours before shaping and rice must be at room temperature before mixing with ingredients, you may want to cook the rice a day ahead"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (40.1 g)
- Calories 127.2
- Total Fat - 3.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 31.6 mg
- Sodium - 425.6 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 0.4 g
- Sugars - 1.3 g
- Protein - 5 g
- Calcium - 77.1 mg
- Iron - 1.2 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook rice in a large saucepan for about simmer 20 minutes or until all liquid is absorbed and rice is tender; allow to cool to room temperature or refrigerate until cold.
Step 2
In a bowl stir together cooked rice with 1/2 cup breadcrumbs and all remaining ingredients.
Step 3
Cover and chill for 2 or more hours.
Step 4
Shape rice mixture into 15 (3/4-inch-thick) patties.
Step 5
Dredge in remaining 1 cup breadcrumbs.
Step 6
Cook rice cakes in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy.
Step 7
Drain on a paper towel-lined wire rack.
Tips
No special items needed.
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