Pan Fried Chimichurri Rice Cake Recipe
- 3 cups Leftover Chimichurri Rice (recipe on blog)
- 1 Egg
- 5 oz. Queso Fresco, crumbled
- 4 oz. Monterey Jack cheese, grated
- ¼ cup Italian or Plain Breadcrumbs
- 1 tbsp. Olive Oil
- 1 tbsp. Butter
- 1 tbsp. Fresh Cilantro, minced
- 1 tbsp. Fresh Italian Parsley, minced
- 1 Lime, cut into wedges
- Tomatillo Salsa Verde (recipe on blog)
- Allow rice to fully cool before prepping the rice cakes.
- When you're ready to make, mix the cooled rice with the egg, queso fresco, Monterey Jack cheese and the breadcrumbs.
- Roll into 1-inch patties and pan fry in olive oil and butter for 2 - 3 minutes on each side. Allow them to cool on a stack of paper towels.
- Enjoy immediately with fresh herbs, limes, and your favorite dipping sauce.
Recipe by Slice of Jess at https://sliceofjess.com/pan-fried-chimichurri-rice-cake-recipe/
3.5.3251