Round 2 - Rice Cakes with Creamy Cilantro Sauce

Name: Round 2 - Rice Cakes with Creamy Cilantro Sauce
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters breadcrumbs; 59 milliliters canola oil, for frying; 1 egg; 118 milliliters fresh cilantro leaves; 1 teaspoons chopped garlic; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp red wine vinegar; 473 milliliters rice mixture, chilled, reserved from Cuban Chicken and Rice; 2 Tbsps sour cream

Round 2 - Rice Cakes with Creamy Cilantro Sauce requires approximately 23 minutes from start to finish. One portion of this dish contains roughly 12g of protein, 6g of fat, and a total of 486 calories. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, canolan oil, garlic, and a few other things to make it today.

Instructions

For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Rice Cakes

Rice

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Rice

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.

Ingredients you will need

Rice Cakes

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Sour Cream