Basil Parmesan Rice Cakes
Photo posted by me!
Plan ahead the rice mixture must be chilled for a few hours before shaping and rice must be at room temperature before mixing with ingredients, you may want to cook the rice a day ahead
Regular dry breadcrumbs may be used in place of panko
I’m going to try these next using blue cheese 
Yield 15 rice cake
INGREDIENTS:
1-1/2 cups uncooked long-grain white rice
1-1/2 cups panko breadcrumbs, divided
3 tablespoons chopped fresh basil (can use more, or 1-1/2 teaspoons dried basil)
3 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese (or cheese of choice)
2 garlic cloves, minced
2 green onions, chopped (optional)
1/2 teaspoon freshly ground pepper (can use more)
1/2 cayenne pepper, or to taste
seasoned salt, to taste
INSTRUCTIONS:——————————————-
Cook rice in a large saucepan for about simmer 20 minutes or until all liquid is absorbed and rice is tender; allow to cool to room temperature or refrigerate until cold.
In a bowl stir together cooked rice with 1/2 cup panko breadcrumbs and all remaining ingredients.
Cover and chill for 2 or more hours.
Shape rice mixture into 15 (3/4-inch-thick) patties.
Dredge in remaining 1 cup breadcrumbs.
Cook rice cakes in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy.
Drain on a paper towel-lined wire rack.
You will also find this recipe on Recipezazz.com
Related posts:
- Fresh Basil Risotto
Kitten’s Parmesan Feta Rice Croquettes
Lemony Shrimp And Parmesan Rice
Cheddar And Fresh Basil Tomato Pie
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Tags: fresh basil
Tis a very nice recipe. My husband really enjoyed them.