Guardar A creative fusion snack that combines the tangy crunch of pickles with the savory essence of traditional Spanish paella, formed into crispy rice cakes. Perfect as an appetizer or unique party bite.
I made these for our last family gathering and everyone was surprised by how well pickles paired with the paella-inspired rice. They vanished quickly and requests for the recipe followed!
Ingredients
- Arborio or paella rice: 1 cup
- Vegetable broth: 2 cups
- Olive oil: 1 tablespoon
- Smoked paprika: 1/2 teaspoon
- Saffron threads (optional): 1/4 teaspoon
- Salt: 1/2 teaspoon
- Diced dill pickles: 1/2 cup
- Red bell pepper (finely diced): 1/2 cup
- Green peas (thawed): 1/4 cup
- Fresh parsley (chopped): 2 tablespoons
- Large eggs (lightly beaten): 2
- Manchego or Parmesan cheese (grated): 1/2 cup
- Panko breadcrumbs (divided): 1 cup
- Vegetable oil (for frying): as needed
Instructions
- Cook the rice:
- Heat olive oil in a medium saucepan over medium. Add rice and toast for 1 minute. Stir in smoked paprika and saffron, then add broth and salt. Bring to boil, reduce to low, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Cool 5 minutes.
- Mix ingredients:
- In a large bowl, combine cooled rice, pickles, red bell pepper, peas, parsley, eggs, cheese, and 1/2 cup panko. Mix until well combined.
- Form cakes:
- With wet hands, shape into 12 cakes, about 2 inches wide.
- Coat and fry:
- Coat each cake in remaining panko. Heat 1/2 inch vegetable oil in a large skillet over medium-high. Fry cakes in batches, 2–3 minutes per side, until golden and crisp. Drain on paper towels.
- Serve:
- Serve warm, garnished with extra parsley if desired.
Guardar My kids love building little towers with these rice cakes and sneaking extra pickles into the mix. It's become our new favorite finger food for movie nights.
Serving Suggestions
Try these with a side of aioli, spicy mayo, or just a squeeze of lemon for an extra burst of flavor.
Required Tools
You'll need a medium saucepan, mixing bowl, skillet, slotted spoon or spatula, and plenty of paper towels.
Allergen & Nutrition Info
Contains eggs, milk (cheese), and gluten (breadcrumbs). For gluten-free, double-check your panko and cheese labels. Each rice cake is about 135 calories, 5 g fat, 18 g carbs, and 4 g protein.
Guardar Serve these rice cakes fresh and warm for the best crunch! The playful mix of flavors is sure to delight all ages.
Preguntas frecuentes sobre recetas
- → Can I use another type of rice?
Arborio or paella rice is recommended for its starchy texture, but short-grain rice can substitute if needed.
- → Is there a vegan option?
Replace eggs with a flax egg and use vegan cheese for a plant-based variation of these rice cakes.
- → What dipping sauces pair well?
Aioli, spicy mayo, or a squeeze of lemon make excellent accompaniments for extra flavor.
- → How do I make them gluten-free?
Choose certified gluten-free panko and check packages of all other processed ingredients for gluten.
- → Are these suitable for advance prep?
Form rice cakes ahead of time and refrigerate. Fry just before serving for optimal crispiness.
- → Can I add extra spice?
For more heat, substitute diced pickled jalapeños or add a pinch of cayenne pepper to the mix.