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Rice cookies

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Ingredients for 4 servings:

  • 200 g brown rice or white rice
  • ½ liter of salt water
  • 2 m.-large shallot(s), diced
  • 50 g Parmesan, freshly grated
  • 2 m.-sized eggs
  • 50 g breadcrumbs
  • Salt and pepper, black from the mill
  • possibly chili powder
  • 1 bunch parsley, flat, chopped
  • some clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice in half a liter of salted water for about 20 minutes and let it cool. It should be quite soft, but not mush. Mix the remaining ingredients with the rice and season to taste. You can also use chili powder or something similar if desired. Form the mixture into patties about 1 cm thick and 5 cm in diameter. Fry in clarified butter until golden brown on both sides. Delicious as a vegetarian dish for two, served with a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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