Tuesday, September 24, 2013
Rice cakes anyone?
We find these to be tasty and substantial addition to any salad. You could forego meat and or bread with this as part of the menu.
The photo is from when I had just finished making them. They are about to go into the fridge for chilling before being fried in olive oil.
The recipe for these is from Sophie Gray, a New Zealand cook who specialises in making good food on a budget. She is also known as the Destitute Gourmet.
Not many of her recipes are on line so I am taking the liberty of sharing this one with you here:-
Fusion Risotto Cakes
1 onion, chopped
4 cloves garlic, chopped
2 tbsp olive oil
2 tbsp chopped fresh ginger
1 tsp ground tumeric
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp sugar
1/2 tsp salt
2 cups Arborio rice
4 cups chicken stock
2 tbsp fresh cut herbs
1/2 cup flour
1 cup breadcrumbs
oil for frying
Saute the onion and garlic in the oil, then add the ginger, spices, sugar and salt. Add rice and stir until coated with the oil and spices.
Add stock gradually stirring it well through the process. Cover and simmer or 15-20 minutes until rice has soaked up all of the stock.
When the risotto becomes creamy add the fresh herbs and set aside to cool, 1-2 hours.
When cool add 1 beaten egg and mix well.
Using wet hands, shape into cakes or patties. Dip each into flour first, then beaten egg and lastly the the bread crumbs.
If mixture is a bit crumbly add a bit of flour. I usually add a little water to the beaten egg.
This mix will make approximately 24 rice cakes. We usually halve the recipe as we only have two adult members in the house to eat these - great, even with a halved recipe we get leftovers and the spices improve with time.
Set aside covered in the fridge for about an hour.
Prepare large fry pan with oil - heat to moderately hot. Cook until brown on both sides. I usually flatten the cakes when I put them in the pan.
As I said a great addition to any salad or can be eaten as a snack on their own.