I thought that this recipe was very good and I frankly enjoyed the flavor more and more with every bite that I took. I used a ground New Mexican pepper instead of the ground red pepper, which I think gave it some extra flavor. I also think that the pairing of this salad and the humus rice cakes may make the cakes seem "bland" because the salad is so tart from the lemon juice. I notices that my wife ended up eating her salad first and then the cakes because the contrast was too much. I think that these cakes will make a great palate for a lot of creative add ins or toppings. Going to keep this one in my cookbook to play with some more.
Hummus-and-Rice Fritters with Mediterranean Salad
When using flour as a binder for things that are not baked, such as these pan-seared fritters, the finer grade of cake flour yields a creamier texture in the cooked product. If you don't have it, don't sweat it: You can just use all-purpose.
More From Cooking Light
Total: 25 Minutes
- Calories: 348
- Fat: 20.8g
- Saturated fat: 4.2g
- Monounsaturated fat: 10.1g
- Polyunsaturated fat: 4g
- Protein: 9.6g
- Carbohydrate: 32.3g
- Fiber: 6.3g
- Cholesterol: 3mg
- Iron: 2.2mg
- Sodium: 551mg
- Calcium: 40mg
- 1 1/2 cups precooked packaged brown rice (such as Uncle Ben's)
- 1 cup prepared traditional hummus (such as Sabra Classic Hummus)
- 3 tablespoons cake flour
- 1/8 teaspoon ground red pepper
- 1 large egg white
- 7 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby arugula
- 1 cup halved cherry tomatoes
- 1 cup diagonally cut slices seeded peeled cucumber
- 1/2 cup thinly sliced red onion
- 1 ounce goat cheese, crumbled (about 1/4 cup)
- 1. Place first 5 ingredients in a food processor; process until smooth. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to flatten slightly. Cook 4 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure with 2 teaspoons oil and remaining batter. Sprinkle fritters with 1/4 teaspoon salt.
- 2. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, lemon juice, and black pepper in a large bowl, stirring with a whisk. Add arugula, cherry tomatoes, cucumber, and onion; toss gently to coat. Arrange about 1 cup salad, 2 fritters, and 1 tablespoon goat cheese on each of 4 plates. Serve immediately.
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