Deelady
New member
Dee's Cheesey Spinach Artichoke Rice Cakes
Ingredients
1 cup artichokes, thawed, drained and chopped
1/2 cup frozen chopped spinach thawed drained and squeezed dry
2-3 cloves garlic, minced
1-2 TB mayo
1 TB plain yogurt (can also use sour cream instead)
salt/pepper to taste
1/4 cup parmesan cheese, grated
1/4 cup grated fresh romano cheese
1 tsp. lemon juice
approx 2-3 cups plain steamed rice (cooled)
2-3 TB Plain bread crumbs (enough to bind)
approx 3 TB olive oil
Cook rice in steamer and set aside to cool to room temp.
Mix together artichokes, spinach, garlic, mayo, yogurt, both cheeses, lemon juice, and salt and pepper to taste. Mix well.
Gently mix rice in until you get a ratio of rice and mixture to your liking.
Just eyeball it but be sure there is more rice than mixture or else it will fall apart too easily.
Add in enough bread crumbs to just bring it tightly together so that the mixture clumps and does not fall apart.
Heat oil in large saute pan on medium high heat, until oil starts to ripple. Form rice mixture into patties to the size of your preference.
Fry on each side until you get a golden crust.Be sure not to crowd them in pan. Top with additional grated Romano cheese.
Serve hot but also tastes good at room temperature
Enjoy!
Ingredients
1 cup artichokes, thawed, drained and chopped
1/2 cup frozen chopped spinach thawed drained and squeezed dry
2-3 cloves garlic, minced
1-2 TB mayo
1 TB plain yogurt (can also use sour cream instead)
salt/pepper to taste
1/4 cup parmesan cheese, grated
1/4 cup grated fresh romano cheese
1 tsp. lemon juice
approx 2-3 cups plain steamed rice (cooled)
2-3 TB Plain bread crumbs (enough to bind)
approx 3 TB olive oil
Cook rice in steamer and set aside to cool to room temp.
Mix together artichokes, spinach, garlic, mayo, yogurt, both cheeses, lemon juice, and salt and pepper to taste. Mix well.
Gently mix rice in until you get a ratio of rice and mixture to your liking.
Just eyeball it but be sure there is more rice than mixture or else it will fall apart too easily.
Add in enough bread crumbs to just bring it tightly together so that the mixture clumps and does not fall apart.
Heat oil in large saute pan on medium high heat, until oil starts to ripple. Form rice mixture into patties to the size of your preference.
Fry on each side until you get a golden crust.Be sure not to crowd them in pan. Top with additional grated Romano cheese.
Serve hot but also tastes good at room temperature
Enjoy!
