Herbed Rice Cakes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups cooked rice | 1 egg, lightly beaten | 1 small onion, minced |
| 2 tbsp finely chopped fresh parsley | 1 tomato, finely chopped | 1 bunch chives, finely chopped |
| 1 bunch thyme, finely chopped | 1-2 tbsp olive oil for frying | 4 tbsp sour cream for garnish (optional) |
| 1 | Combine rice, egg, onion 1-1/3 tbsp parsley, tomato, chives and thyme. Pat into 6 large or 12 small patties. |
| 2 | In a heavy-bottomed skillet over medium-high heat, fry rice cakes, turning once, until golden brown, on both sides. Cook in batches if necessary. Drain on paper towels, garnish, if desired, and serve immediately. |