You know all those fun little finger foods you see online and in magazines and maybe even in your favorite kosher cookbook? When do people actually make them? I’m serious. Shabbos comes every week, but even when you’re entertaining, aren’t you much more likely to serve gefilte fish as an appetizer than caprese salad skewers?
Then there’s yom tov, when we break out the special-occasion dishes, and brises and kiddushes and bar and bat miztvah parties, and maybe between all of that, you find yourself attempting some cake pops. But the goat cheese-stuffed mushrooms of the world, when do they get made? Guys, what will become of the goat cheese-stuffed mushrooms??
Anyway, since I suspect that most of us aren’t hosting party-food events too often, the recipe I’m posting today for the Kosher Connection’s finger foods linkup is one that you can use for dinner, too. These cheesy rice patties are one of those miracle recipes — the actual ingredients aren’t anything special, but somehow, when they’re mixed together and pan-fried into little patties, they’re so good they’ll barely make it to the table. At least not in this house. Here, we eat them from the pan.
Although you can definitely serve your cheesy rice patties as is, my personal vote is that you take the extra step and top them with both the cream cheese and guacamole. The combination is a killer. And if you’re putting these on your dinner table instead of a party table, you can skip the piping and just slather on the toppings. I do that, too.
Mini cheesy rice patties (with cream cheese & avocado topping)
Yield: About 50
- 2 cups leftover cooked rice (or 1 cup uncooked rice boiled in 2 cups water)
- 1 small bunch parsley, chopped
- 1 carrot, grated
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- Black pepper, to taste
- 2 cloves garlic, crushed
- 1 cup cottage cheese
- 3 eggs
- 3 Tbsp all-purpose flour (I’m sure whole wheat would be fine, too)
- Canola oil, for pan-frying
- 1 cup cream cheese, bought or homemade
- 2 avocados
- 1 lemon
- Salt and pepper, to taste
1. In a large bowl (or in the pot storing your leftover rice), mix the rice with the parsley, carrot, salt, cumin, paprika, black pepper, and garlic. Stir in the cottage cheese, then add the eggs and flour and stir once more.
2. Heat a few tablespoons of oil in a nonstick skillet. Fill a rounded tablespoon measure with little scoops of the batter and gently tap them into the pan. Press down gently with a fork to create the patty shape and cook for 1-2 minutes over low heat, or until browned. Flip (I find it easiest to do this with a fork, not a spatula) and cook for an additional 1 minute on the second side, until browned.
3. Spoon your cream cheese into a piping bag or a plain old ziploc baggie with the corner snipped off. Pipe a little swirl of the cream cheese onto each patty.
4. To make the guacamole: In a small bowl, mash the avocados with a fork. Juice the lemon over the top, mix, and add salt and pepper as needed. Spoon the guacamole into a second piping bag/ziploc baggie and pipe a little squirt on top of each cream cheese-topped patty to finish the job. Serve with pride.
Make ahead: You can put the batter together and refrigerate it for up to 1 day, then fry when ready to serve. To make further in advance, mix together everything but the eggs and flour; add those just before you’re ready to fry.
Tip: Don’t replace the cottage cheese with mozzarella or other cheeses that melt easily. They tend to stick even to nonstick pans.