Round 2 Recipe - Rice Cakes with Creamy Cilantro Sauce

  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.
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