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.
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
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.