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.
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)
How to Make It
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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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.
I like these fritters, however after a bit of tweaking I like them better. First, I use flavored hummus. Lemon, fire roasted red pepper, etc. It gives them a much needed boost. Second I serve these with tzatziki, and the traditional fixings you'd serve falafel with. Sliced cucs, tomato, and thinly sliced red onion. We eat them in pitas or not but really these come alive after the tweaks and the correct accompaniments.
I thought it was only just OK as is, but had to make a topping for the fritters (plain low-fat greek yogurt, fresh dill, a bit of fresh mint, lemon juice, garlic, salt) so my husband would even eat it. Even with the topping I still thought only 3 1/2 stars. The salad was simple but good.
I adored the article this recipe came from; so many great recipes that are healthy, but easy to make. Such a creative piece! This recipe was the star, however. My husband (a confirmed carnivore) and I both loved it. I used an olive hummus, which added flavor, and look forward to trying it with other flavors, like the Spanish one at our local grocery. The only thing this recipe lacks is a sauce for the fritters, although they are good on their own. I had some the next day in a whole wheat pita with cut-up tomatoes, cucumbers, and onions and a yogurt dressing. Divine!
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