Oh life, sometimes you get in the way of… hmmm… life… It’s been a busy week at work. Actually, it’s been three really busy weeks at work and there are still a few more frantic weeks to come.
The plan was to post this on Thursday, but things happened, not nice words were mumbled, car broke, tripod broke, internet broke, maybe something else broke and I haven’t discovered it yet. Oh well, car will be fixed, dad’s tripod got borrowed and internet miraculously came back.
I had leftover rice in the fridge and kept thinking of what I could make with it beside fried rice and then it hit me – I’ll mix Rice with Ricotta and pan-fry the mixture like pancakes, similar to my Ricotta-Apple Pancakes. In theory it sounded good, but I wasn’t sure if it would actually be yummy. After mixing the batter and frying the first batch I took a tentative bite. Ummm… It was good. Crispy on the outside, savoury, spicy and creamy on the inside. I squeezed a little bit of lemon, placed a slice of creamy avocado on top and took another bite. I may or may not have had four of these while photographing them. I wasn’t sure if they’d be good the next day, but they were. Not even that, I thought they were better the next day when I microwaved them at work (or maybe I was just too hungry).
My mind is now swirling with different ideas. These cakes would go a-ma-zing with smoked salmon, smear of cream cheese and some dill. Or serve them with a nice poached egg for brunch. What about a thin slice of prosciutto, a shaving of parmesan and some cracked black pepper on top of the cake?
makes 8-10 cakes
Cooked rice – 1.5 cups
Ricotta – 1.5 cups
Egg – 1
Spices to taste… I used Mrs. Dash No Salt Original Blend – 1.5 teaspoons
Oil for pan frying ~ 1 teaspoon
- In a large bowl mix rice, ricotta and spices together.
- Add an egg and mix well.
- Heat the frying pan on medium heat, brush oil on the pan.
- Place heaping tablespoons of mixture on the pan flattening the batter.
- Fry for about 5 minutes on each side until golden brown.