Sunday, March 13, 2011

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt



I don’t like to waste food and even more I hate to throw away any food. When this happens I always think that there are people who don’t have anything to eat and here I am throwing away food. It doesn’t happen often but when it does guilt immediately strikes in... Does it happen to you too?


To avoid that I cook enough only for one meal or one day. I cook more if I know I am going to be busy. This is working fine for me and I am happy I am not throwing anything away.


 
When I have leftovers like rice or pasta, I think of the way to create delicious and nutritious meal. So when I had rice left from the dinner couple of days ago, straight away I thought about rice cakes. They are easy to prepare, don’t require a lot of ingredients and still very delicious. And most important they are hit in our house.


I hope you will enjoy these rice cakes as much I we did!


Prep time : 20 min
Cooking time : 25-30 min
(Serves 2-4)


Ingredients:

For rice cakes:
1 onion, thinly sliced
2 garlic cloves, minced
100 g mushrooms, thinly sliced
1 tbs olive oil
300 g cooked rice
1 egg, lightly beaten
2 tbs flour
Salt, pepper to taste
150 g wholegrain breadcrumbs

For herb yogurt:
150 g natural or Greek-style yogurt
2 tbs chopped parsley
2 tbs chopped chives or spring onions


Method:

Preheat oven to 200C. Line two trays with silicone mat or bake in batches.

In a frying pan heat up oil, add onion, garlic and mushrooms. Sauté for 5 min or until onion is tender then set aside to cool for a bit.

In a large bowl combine rice, egg and flour. Add onion mixture and mix well. Adjust seasoning if required.
Shape into 10-12 cakes, depending on the size. Coat the cakes with breadcrumbs and transfer onto baking trays.

Bake for 20-25 minutes or until golden and heated through.

For the yogurt sauce, in a bowl combine yogurt and herbs. Refrigerate until ready to use.

Serve with rocket leaves and fresh veggies.


9 comments:

  1. What a fantastic use of leftovers! I love a nice, creative fritter and this one I will have to try. Thanks for sharing!

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  2. That is certainly true of people my age who were raised with a waste not want no mentality. I think you've found a perfect way to use these leftovers. Your rice cakes look delicious. Have a wonderful day. Blessings...Mary

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  3. mmm, looks amazingly delicious!

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  4. I agree, I feel completely guilty about wasting food too! Thanks for this recipe, definitely useful very soon ;)

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  5. looks good and tasted good. thanks for the recipe! since i have dill at home and hate to waste - i added it to the greek yogurt with lemon, garlic and olive oil.

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  6. hi im nabeela i really love your recipe would you like to post you yummy recipe on my blog.The link is here:http://matbakhun.blogspot.com/p/add-recipe.html

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  7. Great thoughts you got there, believe I may possibly try just some of it throughout my daily life.



    Baking Oven

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