These pan-fried rice cakes are given a huge flavor boost thanks to our Porcini Mushroom Shake. They pair perfectly with poultry or fish, but can also stand alone as a small savory snack.
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Makes 8 cakes
Bring water to a boil in large pot with 1 teaspoon salt. Add rice, and cook for 20 minutes. Turn off heat, cover and let sit for 10 minutes.
Remove cover, and add mushrooms and heavy cream. Cook over medium heat until cream has thickened, then add cheese and chives, stirring to combine thoroughly.
Pour mixture into 9-inch by 13-inch sheet pan, spreading evenly. Refrigerate for at least 1 hour.
When mixture is set enough to feel firm, cut out rounds with pastry cutter or by tracing glass with small knife. After cutting first batch, remold remainder and repeat process until all mixture is used.
Place flour in pan and dredge both sides of cakes; set aside.
Heat 10-inch pan over medium-high heat and add oil. Fry cakes on both sides until golden brown. Serve immediately with additional chopped chives.