These nutty, seasoned griddle cakes make great appetizers when topped with red pepper, onion, fennel, and Parmesan.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
cook:
46 mins
cool:
10 mins
total:
1 hr 16 mins
Servings:
18
Yield:
18 griddle cakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium heavy saucepan bring the water to boiling. Stir in rice; reduce heat. Simmer, covered, 40 to 50 minutes or just until rice begins to split; drain.

    Advertisement
  • Add butter, salt, and crushed red pepper. Cook and stir over medium-high heat 6 minutes or until rice is toasted and has a nutty aroma. Stir in fennel, onion, and carrot. Remove from heat. Stir in bread crumbs and cheese; cool 10 minutes. Stir in eggs until combined. If desired, cover and chill up to 6 hours. Stir before using.

  • For griddle cakes, in an extra-large skillet heat oil over medium-high heat. Add batter, using 3 Tbsp. for each cake; spread to 3 inches. Cook 3 to 4 minutes or until bottoms are crisp and brown. Turn and cook 2 to 3 minutes more or until bottoms are brown. Keep warm in a 200°F oven while cooking remaining cakes. Add additional oil as needed to cook cakes.

  • In a small bowl combine sour cream and mustard. Serve griddle cakes with sour cream mixture and, if desired, top with microgreens.

Tips

Serve alongside roasted meats or lightly dressed mixed greens. Top with chopped roasted red pepper, finely chopped red onion, thin shards of fennel, shredded Parmesan, and/or sour cream as an appetizer or party snack.

Nutrition Facts

94 calories; fat 5g; cholesterol 29mg; saturated fat 2g; carbohydrates 10g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 723.9IU; vitamin c 1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 17.3mcg; vitamin b12 0.1mcg; sodium 207mg; potassium 89mg; calcium 30mg; iron 0.4mg.
Advertisement