In my effort to reduce waste – not only plastic in general, but also food – I have come up with a great recipe to use up any leftover rice you might have from last night’s dinner. Now, my boys are pretty big rice fans – so we don’t often have leftover rice. But the other night I wanted to try some red rice, so I cooked both red rice and white rice {in case the boys/the husband refused to eat the red rice}.
Needless to say, everyone enjoyed the red rice and I was left with some leftover white rice – but this recipe could be made with any rice!
This dish is great – with salad for a main meal, popped in the microwave and re-heated for lunch or made into smaller balls and served as an entree or canape at a dinner party!! It’s as versatile as you want to make it…
GLUTEN FREE CHEESY RICE CAKES
3 cups cooked and cooled rice
1 cup of rice flour
1/2 cup of grated Mozzarella cheese
1/2 cup of grated Parmesan cheese
1/2 cup of Tasty cheese
3 eggs
1/4 cup of flat leaf parsley
1/4 cup of chopped shallots
2 crushed cloves of garlic
salt and pepper
olive oil for frying
Mix together all of the ingredients in a boil. Heat the oil in a shallow frying pan. Using a spoon, shape the mixture into small balls. Place the balls into the oil and fry until golden brown. Remove with a slotted spoon and rest on paper towel to remove the excess oil.
