Crispy rice cakes formed with pickles, Spanish spices, and cheese. Perfect for snacking or entertaining.
# Ingredientes:
→ Rice Base
01 - 1 cup Arborio or paella rice
02 - 2 cups vegetable broth
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon saffron threads (optional)
06 - 1/2 teaspoon salt
→ Vegetables & Pickles
07 - 1/2 cup diced dill pickles
08 - 1/2 cup finely diced red bell pepper
09 - 1/4 cup thawed green peas
10 - 2 tablespoons chopped fresh parsley
→ Binders & Coating
11 - 2 large eggs, lightly beaten
12 - 1/2 cup grated Manchego or Parmesan cheese
13 - 1 cup panko breadcrumbs, divided
14 - Vegetable oil, for frying
# Instrucciones:
01 - In a medium saucepan, heat olive oil over medium heat. Add rice and sauté for 1 minute until lightly toasted.
02 - Stir in smoked paprika and saffron. Pour in vegetable broth and add salt. Bring to a boil, reduce heat to low, cover the pan, and simmer for 15 minutes until rice is tender and liquid absorbed. Allow to cool for 5 minutes.
03 - In a large mixing bowl, combine cooled rice, diced pickles, red bell pepper, peas, parsley, eggs, cheese and 1/2 cup of panko breadcrumbs. Mix thoroughly until the mixture binds together.
04 - With damp hands, shape mixture into 12 compact, round cakes, each 2 inches wide.
05 - Dredge each rice cake in the remaining panko breadcrumbs, pressing gently to coat evenly.
06 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry rice cakes in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels after frying.
07 - Serve rice cakes warm, with a sprinkle of fresh parsley if desired. Accompany with aioli, spicy mayo, or a squeeze of lemon as desired.
