Round 2 Recipe - Rice Cakes with Creamy Cilantro Sauce

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Rice Cakes:
  • 2 cups rice mixture, chilled, reserved from Cuban Chicken and Rice
  • 1 cup breadcrumbs
  • 1 egg
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil, for frying
  • Creamy Cilantro Sauce:
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons sour cream
  • Kosher salt and freshly ground black pepper
Directions

For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. Mix together until well until incorporated. Take 1/4 cup of the rice mixture and form into 1/2-inch thick patty. Set aside while you form the other 3 patties.

In a nonstick skillet over medium heat, add the oil. When it is hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side. Drain on a brown paper bag.

For the creamy cilantro sauce: In the bowl of a food processor, add the cilantro, vinegar, garlic, and sour cream and process to combine. Taste and adjust the seasoning with salt and pepper.

Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.


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