Janet Groene’s
Blushing Rice Cakes
Now that cooked rice comes ready to eat in a packet, RV cooks have another shameless shortcut for camp cooking. For myself, I like cooked rice in the morning, served as hot cereal with milk and sugar, so it’s easy to make a double batch and have leftovers for dishes like this one today or tomorrow.
Serve these crusty cakes as a side dish with meat from the grill, or as a satisfying and filling vegetarian main dish. If the rice and tomato sauce are already salted, omit or reduce salt.
8-ounce can of tomato sauce (1 cup)
2 or 3 eggs
1 cup flour
1 teaspoon each salt, baking powder
Pinch cayenne pepper
1 teaspoon dried, crumbled thyme
Freshly ground pepper (optional)
3 cups of cooked rice
1/3 to ½ cup optional extras*
Vegetable oil for frying
In a bowl whisk tomato sauce and eggs. Beat in flour, baking powder and seasonings. Fold in rice and extras*. Cook in hot oil as for pancakes until both sides are crusty. Serves three as a main dish or six as a side dish.
*Finely chopped onion or scallion, chopped cooked meat or fish, chopped and cooked vegetables, grated cheese, small dice tofu or coarsely chopped nuts
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
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