Rice and Cheese Patties
Easily make rice patties without the need to cook it beforehand. You can enjoy them with broth or accompanied by a salad and sauce to taste. A delight you can't miss.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
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- 1/4 kilos añejo cheese, grated
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- 1 cube granulated chicken bouillon, for the broth
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Preparation
45 mins
15 mins
Medium
- Heat a skillet over medium heat and place the uncooked rice without soaking it, stirring constantly until it is completely golden.
- Pour the golden rice into a completely dry blender and grind until it becomes powder.
- Place the egg whites in a bowl without yolks and beat until stiff; once ready, add the yolks and mix in a pinch of salt.
- Add the grated cheese and the rice powder to the eggs, measuring the consistency of the mixture; making sure it doesn't get too thick or turn into a paste.
- In a skillet over medium heat, heat the oil for frying; once ready, fry the patties, placing them in the skillet at a medium size.
- Fried on both sides, place them on paper towels to remove excess grease and cover them.
- For the broth: In the blender, place the tomato and onion with a splash of water. Blend until you achieve a sauce.
- In a saucepan, heat a splash of oil; once ready, add the tomato sauce and the chicken bouillon cube, seasoning for a few minutes until the tomato loses its acidity.
- Add the cups of warm water and let it come to a boil, adjust the seasoning. Cover, turn off, and let it rest.
- Place the patties in the broth, turn on your saucepan over medium heat, and let it boil for 2 minutes to soften them, serve on a plate, and garnish with 2 sprigs of cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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