Crispy Rice Cakes

2018-01-30

Photos

Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes Crispy Rice Cakes

Recipe

Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper. Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl. Whisk egg, egg yolk, 1/2 cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside. Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2″-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5–7 minutes. Transfer to a wire rack (they’re only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes. Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper. Divide 1/2 cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

    507
  • Sodium

    916