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Makes 12 (2-inch) cakes
Jim Franco

How to Make It

Step 1

Simmer broth in a large saucepan. Heat olive oil over medium-high heat in a medium saucepan; add rice and 1/2 teaspoon salt, and stir about 2 minutes or until rice turns translucent. Reduce heat to medium, and add about 1/2 cup hot broth, stirring until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Cook 25 minutes or until rice is cooked but firm.

Step 2

Cook peas according to package directions; drain. Add peas, remaining 1 teaspoon salt, onion, and next 7 ingredients to rice, and stir until thoroughly mixed.

Step 3

Form 1/3 cup mixture into a 2-inch round cake about 3/4 inches thick. Repeat to make about 11 more cakes.

Step 4

Place breadcrumbs on a plate, and roll cakes to coat. Shake off excess breadcrumbs.

Step 5

Heat half of the oil in a large nonstick skillet over medium-high heat. Cook half of the cakes 4 to 5 minutes on each side or until golden brown. Drain cakes on a paper towel, transfer to a baking sheet, and place in warm oven. Add remaining oil, and repeat process with remaining cakes. Serve warm topped with Grilled Tomato and Black-Eyed Pea Salsa.

Step 6

*For testing purposes, we used Panko for Japanese breadcrumbs.

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