Oriental rice and portabello patties

Yield: 8 Servings

Measure Ingredient
1 pounds Portabello mushrooms
\N \N Lightly sauteed in butter
3 cups Cooked rice
½ cup Sour cream or yogurt
1 bunch Chopped scallions
\N \N Bread crumbs
3 \N Whole eggs
4 dashes Tabasco
4 dashes Light soy sauce
\N \N Salt
\N \N Cayenne pepper
\N \N Black bean paste
\N \N (optional: no organic
\N \N Substitute)
1 teaspoon Crushed red chili flakes

In a medium mixing bowl stir together cooked rice, sour cream or yogurt, chopped scallion and sauteed mushrooms. Stir in eggs one at a time. Add soy and Tabasco. Stir in bread crumbs ½ C at a time until you can easily form a patty. Make all patties and reserve until ready to cook. To serve, toast each patty in a well-seasoned skillet or coated pan until golden brown. Top with additional sour cream or yogurt (NOTE: A red bell pepper puree is a tasty topping as well). CREDITED TO CHEF DAVID BECKWITH, CENTRAL 159 RESTAURANT, Pacific Grove, CA.

Recipe By : Court Moss

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