I’m not sure why, but I’ve been on a “cake” kick lately.
Nope, not cake of the dessert variety (that would involve baking and we all know that’ll only happen once I have children who require things of the sort for their birthdays- maybe). I’m talking about savory cakes in patty form.
Crab cakes. Quinoa cakes. Couscous cakes.
Speaking of which, go and Google couscous cakes. About 95% of your search returns will be for sweet couscous DESSERT cakes. I’m sorry, but that just sounds sick and wrong. To be fair, I’ve never been a fan of desserts like rice pudding, but I see no reason for those to exist. Gross.
Back to the topic at hand. The other night I found myself in possession of some leftover rice from family dinner night and in need of something quick to shove in my face before heading to a work event.
Obviously, my mind went to cakes. Quick cooking, few ingredients, simple and healthy. Done.
I was tempted to call these rice cakes, but every time I did, I kept thinking about flavorless crackers. This girl does not do flavorless crackers. I may watch my weight from time to time, but I’m not THAT much of a masochist.
So, I’m going to be ironic and call them rice patties. GET IT? Like a rice paddy?
Sometimes it hurts to be so clever.
Rice Patties
serves 1
3/4 cup cooked brown rice
1 medium scallion, chopped (mine was already mixed in with my leftover rice)
1 large egg white
1-2 T breadcrumbs (or flour- this will make the patties a little denser, but they’ll hold together better)
garlic salt and pepper, to taste
cooking spray
1. Mix rice, scallions and egg white in a medium bowl.
2. Add flour 1 tablespoon at a time until the mix starts to come together a bit (it will still look a little runny- you just want to be able to form it in your hands).
3. Season with garlic salt and pepper. I used about 1/8 t each.
4. Spray a non-stick skillet with cooking spray and heat over medium heat.
5. Divide rice mixture into 2 portions and form into patties by pressing between your palms. Carefully place them in skillet and cook for 3-4 minutes per side.
I made up another batch of these to bring for lunch yesterday before work. In all, it took less than 10 minutes. I realize that I’m a total weirdo for cooking in the morning before work, but if it it only takes 5 or 6 minutes I think it’s excusable.
At least that’s what I’m telling myself.
If I had more time (and ingredients) I think these would be awesome with toppings. Maybe some sour cream and more scallions, perhaps some smoked salmon, or even in place of an english muffin for eggs benedict.
What I’m saying is this: that Patty, she’s a versatile girl. Quick and easy, too.
These look super tasty, Megan! I think I’d add a little cheese at the end and the it’d be scarf time 🙂
I think the only savory kind of cake I”ve made is maybe a corn/black bean cake variety? It was good. But I think my taste buds heard cake and were sad it wasn’t of the sweet variety. Typical.
So clever. When I have leftover rice all I can think to do is add soy sauce or put it in soup. Somehow this sounds way better.
I love this idea! I almost have all those ingredients on hand too.
You can put anything you want in them. The only things that are really necessary are the rice and the egg white. 🙂 Go forth and improvise.
I love a savory cake! Making salmon ones tonight! 🙂
I think you should make these to go with them. Then you could have an all-cake meal. It would be kitschy!
I wish I would have read this 2 days ago when I sadly pitched some leftover rice that I’d held onto for too long. Can you try and time your recipes with my foods’ life expectancy? Geez…
PS these look delicious 🙂
Well, now this is inexcusable on my part. Please send me a complete list of the foods that have almost gone bad in your fridge and I will get right on it.