Parmesan Rice Cakes
Created by KittenCal on September 16, 2011
- Servings: 15
- Prep Time: 2h
- Cook Time: 3m
- Recipe #7736
Ingredients
- 1 1/2 cups dry white rice
- 1 1/2 cups dry breadcrumbs, divided
- 3 tablespoons fresh basil, chopped (can use more, or 1 1/2 teaspoons dried basil)
- 2 large eggs, lightly beaten
- 1/3 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded (or cheese of choice)
- 2 garlic cloves, minced
- 2 to 3 green onions, chopped (optional)
- 1/4 teaspoon freshly ground pepper (can use more)
- 1/8 teaspoon cayenne pepper, optional or to taste)
- Seasoned salt, to taste
How to Make
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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.
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Step 2: In a bowl stir together cooked rice with 1/2 cup breadcrumbs and all remaining ingredients.
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Step 3: Cover and chill for 2 or more hours.
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Step 4: Shape rice mixture into 15 (3/4-inch-thick) patties.
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Step 5: Dredge in remaining 1 cup breadcrumbs.
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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.
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Step 7: Drain on a paper towel-lined wire rack.
Nutritional Facts
- 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