Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour
- 2 eggs
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the cooked rice, feta cheese, sun-dried tomatoes, Kalamata olives, parsley, mint, green onions, flour, eggs, salt, and pepper.
2. Mix well until all ingredients are evenly distributed.
3. Heat a non-stick skillet over medium heat and add enough olive oil to coat the bottom of the pan.
4. Using a 1/4 cup measuring cup, scoop the rice mixture and form into patties.
5. Place the patties in the skillet and cook for 3-4 minutes on each side or until golden brown.
6. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 rice cakes
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 17g
Protein: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Goat cheese can be used instead of feta cheese.
- Chopped roasted red peppers can be used instead of sun-dried tomatoes.
- Chopped black olives can be used instead of Kalamata olives.
Variations:
- Add chopped artichoke hearts to the rice mixture.
- Use different herbs such as basil or oregano.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure the skillet is hot before adding the rice cakes to prevent sticking.
- Use a spatula to gently flip the rice cakes to prevent them from falling apart.
- Serve with tzatziki sauce or hummus for a Mediterranean twist.
Storage instructions:
Leftover rice cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice cakes in a non-stick skillet over medium heat and cook for 2-3 minutes on each side or until heated through.
Presentation ideas:
Serve the rice cakes on a platter with a side of dipping sauce and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs such as parsley or mint.
Pairings:
Serve with a Greek salad or roasted vegetables for a complete meal.
Suggested side dishes:
Greek salad, roasted vegetables, or pita bread.
Troubleshooting advice:
If the rice cakes are falling apart, add more flour to the mixture to help bind the ingredients together.
Food safety advice:
Make sure to cook the rice cakes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Rice cakes are a popular dish in many cultures, including Mediterranean cuisine. They are often made with leftover rice and can be flavored with a variety of herbs and spices.
Flavor profiles:
The rice cakes have a savory and slightly tangy flavor from the feta cheese and Kalamata olives.
Serving suggestions:
Serve the rice cakes as an appetizer or main dish with a side of dipping sauce.
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