Broccoli and Garlic Rice Cakes

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Broccoli and Garlic Rice Cakes

 

1 tablespoon unsalted butter

3 cups finely chopped broccoli

1 cup chopped onion

3 cloves peeled, finely chopped garlic

1 1/2 cups cooked rice, medium or short-grain preferred

2 tablespoons flour

2 eggs

2 tablespoons heavy cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

corn or canola oil

lemon wedges for serving

 

In a large fry pan, preferably nonstick, melt the butter over medium heat.

Cook the broccoli and onion until soft, about 10 minutes, stirring often. Stir

in the garlic, cooking for 1 minute.

Transfer the mixture to a large bowl and stir in the rice and flour. Mix in the

eggs, cream, salt and black pepper to combine them. Cover and refrigerate 30

minutes to firm the mixture.

Heat an inch of vegetable oil in a heavy fry pan to 325 degrees. Using about 1/3

cup for each cake, drop large spoonfuls of the broccoli mixture into the hot

oil. Use the back of the spoon to flatten the cakes slightly. Cook until the

bottom is golden brown.

Using a spatula, carefully turn over each broccoli cake and cook until evenly

golden, about 4 minutes on each side. Drain on paper towels. Arrange the

broccoli cakes on a platter and squeeze lemon juice over them.

Sprinkle lightly with salt and serve hot.

Makes 9 cakes.

Calories 101, Fat 4 g, Carbs 14 g, Sodium 15 mg, Fiber 1 g.

 

 

 

 

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