Limed Rice Patties
- 1 tablespoon Sunflower Oil
- 2 1/2 cups Soaked, cooked, cooled brown rice
- 2 teaspoons Lime Zest
- 2 tablespoons Lime Juice
- 1 Egg, beaten
- 1 teaspoon Red Pepper Flakes
- 2 teaspoons Black Pepper
- 5 tablespoons Cilantro, chopped
- 3 tablespoons Pickled Carrots
- 2 teaspoons Soy Sauce
- 3 teaspoons Red / Rice wine vinegar blend
- Pickled cucumbers and onions for Garnish
- In medium mixing bowl beat eggs, red and black pepper together with salt. Add a few teaspoons of water; more if the mixture seems thick.
- Combine add-ins with egg mixture. Meats, other vegetables like scallions, zucchini, etc before you
- combine rice with egg mixture thoroughly. Refrigerate for half an hour, covered.
- Prepare two to four sheets of food-wrap. rnSpoon even amounts between each of the sheets and form into evenly-sized balls. Refrigerate 10-45 minutes.
- Heat oil in pan over medium heat until hot.
- Drop rice-balls from plastic wrap into hot oil in a very large skillet one at a time, and flatten with a spatula to 1/2 - 1/3 inches thick. Do not crowd the patties.
- After fifteen minutes or so, the bottom of the patties will start to turn color; flip and press again pushing all the oil down to the bottom.
- As pancakes brown, top with lime zest and juice, one at a time.
- Continue turning and pressing until both sides of the cake have browned. rnrnWarm plates in the oven; or lay them over the hot pan while the rice cooks, be sure to wipe the moisture from the plates if you warm them over the food.
- When the plates are hot, remove the rice cakes and kill the heat in the pan; and drop tomatoes, cilantro and pickled carrots in to heat them up.
- Just as the vegetable mixture comes to heat, serve. Garnish with more pickled vegetables, a dab of soy sauce and some red/rice wine blend.
sunflower oil, brown rice, lime zest, lime juice, egg, red pepper, black pepper, cilantro, carrots, soy sauce, red rice wine vinegar blend, cucumbers
Taken from food52.com/recipes/35496-limed-rice-patties (may not work)