From The Old Post Office Restaurant/Jane& Michael Stern 2004

Rice Cakes Stuffed with Shrimp Pate
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups leftover cooked rice (overcooked risotto is ideal) 2 tablespoons Shrimp Pate egg wash (2 beaten eggs and 1 cup milk blended well)
2 cups Pecan Flour 2 tablespoons butter



1 Form eight small, thin cakes with leftover, cold rice. On four of these cakes, place 1 tablespoon of the pate on the top. Take the remaining cakes and top the pate until you have four pate-stuffed cakes. Take the whole cake in your hand and gently, yet firmly, reshape it. Dip each cake in the egg wash and coat liberally with the pecan flour. In a nonstick pan, heat the butter over medium high heat, and saute the cakes for about 2 minutes on each side until brown and crispy.

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