Round 2 Recipe - Rice Cakes with Creamy Cilantro Sauce (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
2 cups rice mixture, chilled, reserved from cuban chicken and rice |
1 cup breadcrumbs |
1 egg |
kosher salt and freshly ground black pepper |
1/4 cup canola oil, for frying |
1/2 cup fresh cilantro leaves |
1 tablespoon red wine vinegar |
1/2 teaspoon chopped garlic |
2 tablespoons sour cream |
kosher salt and freshly ground black pepper |
Directions:
1. For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. 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.
2. 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. Drain on a brown paper bag.
3. 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.
4. Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.
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