Ingredients with Measurements:
- 1 cup cooked brown rice
- 1/2 cup hummus
- 1/4 cup diced red bell pepper
- 1/4 cup diced cucumber
- 1/4 cup diced carrot
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine cooked brown rice, hummus, diced red bell pepper, cucumber, carrot, red onion, and chopped fresh parsley. Mix well.
2. Season with salt and pepper to taste.
3. Using your hands, form the mixture into small patties, about 2 inches in diameter.
4. Heat a non-stick skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
5. Add the rice cakes to the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
6. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes about 8 rice cakes
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- You can use white rice instead of brown rice.
- Any type of hummus will work, but roasted garlic or red pepper hummus would be delicious.
- You can use any combination of diced vegetables that you like.
Variations:
- Add some crumbled feta cheese to the mixture for extra flavor.
- Top the rice cakes with a dollop of tzatziki sauce and some sliced cherry tomatoes.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the rice cakes from sticking.
- Wet your hands before forming the rice cakes to prevent the mixture from sticking to your hands.
- Don't overcrowd the skillet when cooking the rice cakes, as this can cause them to steam instead of fry.
Storage instructions:
- Store any leftover rice cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rice cakes in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the rice cakes on a platter with some fresh parsley and lemon wedges for garnish.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Serve with a side salad or some roasted vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the rice cakes are falling apart when you try to flip them, they may not be cooked enough on the first side. Let them cook for a few more minutes before flipping.
Food safety advice:
- Make sure to cook the rice cakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Hummus is a Middle Eastern dip made from chickpeas, tahini, lemon juice, and garlic. It has been enjoyed for centuries in countries like Israel, Lebanon, and Syria.
Flavor profiles:
- The rice cakes are savory and slightly nutty from the brown rice, with a creamy and tangy flavor from the hummus. The diced vegetables add a fresh and crunchy texture.
Serving suggestions:
- Serve the rice cakes as an appetizer or a light lunch.
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Region: Middle Eastern