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Saffron Rice Cakes

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Saffron Rice Cakes

Saffron Rice Cakes

Saffron Rice Cakes requires approximately 1 hour and 42 minutes from start to finish. This recipe serves 20. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 145 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up valencia rice, chicken stock, olive tapenade, and a few other things to make it today.

Instructions

1
Heat the olive oil in a medium saucepan over medium heat.
Ingredients you will need
Olive OilOlive Oil
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Sauce PanSauce Pan
2
Add the onion and pepper and cook until tender, about 5 minutes.
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PepperPepper
OnionOnion
3
Add the rice and stir to completely coat all the rice with the oil. Stir in the chicken stock, saffron, salt, to taste and the peas. Cover and reduce the heat to low. Cook until the liquid has been absorbed and rice is tender, about 20 minutes.
Ingredients you will need
Chicken StockChicken Stock
SaffronSaffron
PeasPeas
RiceRice
SaltSalt
Cooking OilCooking Oil
4
Remove from the heat and cool until slightly warm, about 30 minutes.
5
For Rice cakes
Ingredients you will need
Rice CakesRice Cakes
6
Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter.
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Ice CreamIce Cream
RiceRice
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Ice Cream ScoopIce Cream Scoop
7
Put the cakes in a baking dish and layer between sheets of waxed paper.
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Baking PanBaking Pan
8
In a small bowl, beat together 2 eggs with 1/4 cup of water.
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WaterWater
EggEgg
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BowlBowl
9
Put the bread crumbs into a shallow dish. Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated.
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BreadcrumbsBreadcrumbs
Rice CakesRice Cakes
EggEgg
10
Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom.
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BreadcrumbsBreadcrumbs
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Baking PanBaking Pan
11
Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs.
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BreadcrumbsBreadcrumbs
12
Heat the oil in large saute pan over medium-high heat. Fry the cakes in batches, 3 to 4 minutes per side or until golden brown.
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Cooking OilCooking Oil
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Frying PanFrying Pan
13
Place onto a baking sheet lined with paper towels to drain. Blot the tops of the cakes with paper towel to remove excess oil.
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Cooking OilCooking Oil
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Baking SheetBaking Sheet
Paper TowelsPaper Towels
14
Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade.
Ingredients you will need
Sour CreamSour Cream
TapenadeTapenade
DifficultyExpert
Ready In1 h, 42 m.
Servings20
Health Score1
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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