Friday, May 8, 2009

rice cakes

• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• ¼ cup crumbled bacon
• 1 teaspoon finely chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons olive oil
• 2 cups unsalted cooked rice at room temperature
• 2 large eggs, lightly beaten
• 1 cup fresh gf bread crumbs

Cook, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, bacon, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.

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