Rice and goat's cheese cakes

1 serving

 -2 cups jasmine rice
- 100 g grated mozzarella cheese
- 200 grams goats cheese
- Rosemary leaves, chopped
- 1 cup plain flour
- 3 eggs, lightly beaten
- 2 cups breadcrumbs
- Clarified butter (for cooking the cakes)
- 0.5 cup olive oil
- 3 garlic cloves, finely chopped
- Basil leaves
- 1 teaspoon cumin powder

Rice and goat's cheese cakes


 Cook the rice: bring 1 liter of water and rice to the boil, reduce heat to low, cover and cook for 10 minutes until water is absorbed.
 In a bowl, combine mozzarella, half of the goats cheese and rosemary and add the rice to the mix. Mix until combined and the cheeses have melted. Season with salt and place inthe fridge 10 minutes to cool down
 Divide the mixture into 16 patties. Cut the remaining goats cheese into cubes and place one cube inside each patty and roll the mixture around it
 In 3 different bowls, place: the flour, the slightly beaten eggs and the breadcrumbs
) In turn, dip the patties into the flour, then into the eggs and coat with the breadcrumbs
 Make the basil oil: Combine garlic cloves, basil leaves, cumin powder and olive oil in a food processor and crush them all together.
Set aside In a pan, add the clarified butter and fry each patty on each side until golden
 Transfer to a dish covered with paper towel
 Serve with basil oil




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