Oriental rice and portabello patties
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Portabello mushrooms |
| Lightly sauteed in butter | ||
| 3 | cups | Cooked rice |
| ½ | cup | Sour cream or yogurt |
| 1 | bunch | Chopped scallions |
| Bread crumbs | ||
| 3 | Whole eggs | |
| 4 | dashes | Tabasco |
| 4 | dashes | Light soy sauce |
| Salt | ||
| Cayenne pepper | ||
| Black bean paste | ||
| (optional: no organic | ||
| Substitute) | ||
| 1 | teaspoon | Crushed red chili flakes |
Directions
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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