Ingredients with Measurements:
- 2 cups cooked white rice
- 2 ripe avocados, mashed
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked rice, mashed avocados, shredded cheddar cheese, chopped green onions, and chopped fresh cilantro.
3. Add the all-purpose flour, salt, and black pepper to the mixing bowl and mix until well combined.
4. Add the beaten eggs to the mixing bowl and mix until well combined.
5. Form the mixture into 8-10 evenly sized patties.
6. Place the panko breadcrumbs on a plate and coat each rice cake in the breadcrumbs, pressing down gently to ensure the breadcrumbs adhere.
7. Place the rice cakes on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20-25 minutes, or until the rice cakes are golden brown and crispy on the outside.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8-10 rice cakes
Nutritional information:
Calories per serving: 200
Total fat: 11g
Saturated fat: 3.5g
Cholesterol: 60mg
Sodium: 200mg
Total carbohydrates: 19g
Dietary fiber: 3g
Total sugars: 1g
Protein: 7g
Substitutions for ingredients:
- Instead of white rice, you can use brown rice or quinoa.
- Instead of cheddar cheese, you can use any other type of shredded cheese.
- Instead of green onions, you can use finely chopped red onions or shallots.
- Instead of cilantro, you can use parsley or basil.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
Variations:
- Add diced tomatoes or roasted red peppers to the rice cake mixture for extra flavor and color.
- Add cooked bacon or ham to the rice cake mixture for a meaty twist.
- Add a pinch of cayenne pepper or chili powder to the rice cake mixture for a spicy kick.
Tips and tricks:
- Make sure the avocado is ripe and soft enough to mash easily.
- Use a cookie scoop or measuring cup to portion out the rice cake mixture evenly.
- If the rice cakes are not crispy enough, broil them for 1-2 minutes at the end of the baking time.
- Serve the rice cakes with a dollop of sour cream or salsa on top.
Storage instructions:
Store the leftover rice cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice cakes, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the rice cakes on a platter and garnish with extra chopped cilantro or green onions.
Garnishes:
Chopped cilantro, green onions, sour cream, salsa
Pairings:
Serve the rice cakes with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted broccoli or cauliflower
- Grilled corn on the cob
Troubleshooting advice:
- If the rice cake mixture is too wet, add more flour or breadcrumbs to thicken it up.
- If the rice cakes are falling apart, make sure they are coated well in the breadcrumbs and bake them for a few extra minutes to help them set.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store the leftover rice cakes in the refrigerator and consume within 3 days.
Food history:
Rice cakes are a popular snack or side dish in many Asian countries, especially in Korea and Japan. They are typically made with glutinous rice and can be savory or sweet.
Flavor profiles:
Creamy, cheesy, slightly nutty from the avocado, with a fresh herbaceous flavor from the cilantro and green onions.
Serving suggestions:
Serve the rice cakes as an appetizer or side dish for a party or gathering. They are also great for a quick and easy lunch or dinner.
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