These were really yummy with chai or great as an afternoon snack. Even better, this would be nice to serve to guests when you want to make something hot and tasty. Got the basic recipe from Ina Garten but added my own ingredients. I halved her recipe and it still made 12!
- 1/2c arborio rice
- 1/4c Greek yogurt (or strained yogurt)
- 1 egg
- 3-4 spring onions chopped finely
- 1/2-3/4c shredded pepper jack cheese
- (I added abt 1TBS of grated parm that I had leftover from something else- optional)
- chopped cilantro
- minced green chilies to taste (I used 3)
- black pepper
- salt if needed
- panko bread crumbs (or whatever kind you have)
- coconut oil for cooking (Ina uses olive oil)
- [the apples are not used in this dish, they are just watching]
In a 2qt pot bring water to a boil (lots of water, at least half full- you will drain the rice anyway). Once boiling add salt and the rice. Cook, stirring occasionally, for 15 mins or until the rice is quite soft. Drain and rinse with cold water to cool. Continue to drain while you assemble the rest of the stuff.
In a bowl, beat the egg then add the other ingredients (except bread crumbs). Add in cooled rice and mix well.
**READ THIS BEFORE YOU BEGIN** You need to refrigerate this mixture (covered) for at least 2 hours or overnight. Oops. I didn’t read that. And I have hungry bellies waiting. I only refrigerated mine about 10 minutes but they would’ve been easier to work with if firm. Oh well, still delish!
Form into patties and coat with the breadcrumbs. I wanted to photograph this step, but I forgot. Forgive me? Coat the bottom of your heated skillet with oil and fry in batches of 4-5, flipping when browned. These are deliciously crunch on the outside (I love crunch) and creamy on the inside!! Heaven.
Ina says these keep warm in a 250 oven for 30 minutes. We had them as is, but they would be good with mint or chilli chutney too.
A more traditional Italian version here.