Friday, November 19, 2010

Rice cake and arugula.

This version was prepared using leftover rice and chicken from Arroz con Pollo.
I used same technique as in risotto cake where you make a small ball, flatten it and place small piece of melting cheese like mozzarella in middle and then enclose it around the cheese. Press on all sides and make a little patty, Place in an egg wash (1 large egg, beaten), cover in Panko or bread crumbs and shallow fry in oil on both sides till golden brown and crispy.
Serve it on bed of arugula sprinkled with sea salt with lemon wedge on side and dollop of mayonnaise with lemon zest on top.  
It makes for a great snack.
Note: I know that I should have only one cake on plate for good composition but Marjo was eager to dig in…Next time. J

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