Pan Fried Rice Cake Recipe

posted by Stacie on September 30, 2015 // Comments Off

Pan Fried Rice Cake Recipe

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Pan Fried Rice Cake Recipe

Makes about 8-10 cakes

Ingredients for rice mixture

1 tablespoon extra virgin olive oil
1/3 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1 tablespoon garlic, chopped
1/8 cup red bell pepper, chopped
6 spanish olives, chopped
1 pinch saffron
1 cup chicken stock
1 cup white rice
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 cup Parmesan cheese
1/3 cup crumbled goat cheese
salt and pepper to taste

Ingredients to make rice cakes

1 recipe of rice mixture above
1/3 cup of flour
4 eggs, beaten
2-3 cups bread crumbs
vegetable oil

Directions for the rice mixture

Heat the olive oil over a medium flame in a medium sized pot.
Add the onion, carrot, celery, garlic, bell pepper, and olives. Saute until the onions become soft and translucent.
Add the saffron and chicken stock to the pot. Bring to a boil.
Stir in the rice, cover, and remove from the heat. Allow the rice to stand for 5 minutes.
Fold in the cheese, basil, and parsley. Season with salt and pepper to taste.
Transfer the rice to a shallow pan and refrigerate until cold.

Directions for the rice cakes

Portion the cold rice mixture into 1/4 cup servings. Form each serving into a tight ball (like a meatball) and then flatten into a tight disk. Keep your hands moist with water to prevent the rice from sticking.
Lightly coat a rice cake with flour. Then dip into the eggs, drain off excess, and coat with breadcrumbs. Repeat for the remainder of the cakes. Note: This is much easier to do with cold cakes. If your cakes have become warm, pop them in the refrigerator before moving on to this step.
In a frying pan, add about 1/4 inch of vegetable oil. Heat over a medium flame until hot. The oil is ready when a rice cake sizzles when put in the pan. Fry each cake for 1-2 minutes per side, or until golden brown. Transfer to a paper towel lined sheet pan to absorb any excess grease.
Serve on your favorite salad. The flavors will go best with Italian and Greek style dressings.

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