These Rice Cakes were a first for me – but it
won't be a last, that's for sure. They
were inspired by Nigel Slater.
You make
the rice cakes using leftover cold cooked rice (preferably fridge cold). You could also use leftover risotto.
I added
some finely diced chilli, red capsicum (bell pepper), herbs and a tomato along
with some salt, pepper, fish sauce and crème fraiche.
Then stir
in some diced cheese – I used Egmont cheese which is a type of Colby.
Form into
little oblongish shapes and dip in some beaten egg and then crumb them.
We end up with a lot of leftover rice here. I'm always looking for ways to use it. I like that this is versatile--any number of things can be added for seasoning/flavoring. My wheels are starting to turn! Thanks for sharing, Carole.
ReplyDeleteWhat a great idea! next time I have leftover rice, I will have to try this.
ReplyDelete