Panko-Crusted Rice Cakes With Lemon-Basil Sauce

Name: Panko-Crusted Rice Cakes With Lemon-Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups MAHATMA Enriched Thai Fragrant Long Grain Jasmine Rice, uncooked; 3/4 teaspoon salt, divided; 1 1/2 cups Italian-style Japanese breadcrumbs (panko), divided; 5 tablespoons chopped fresh basil, divided; 3 large eggs, lightly beaten; 1 cup grated Parmesan cheese; 1 garlic clove, pressed; 1/4 teaspoon freshly ground pepper; 1 cup mayonnaise; 1 tablespoon Creole mustard; 2 teaspoons lemon zest; 1 tablespoon fresh lemon juice; 1 cup vegetable oil; Garnishes: lemon slices, fresh basil leaves, fresh lettuce leaves

Servings: persons

1 1/3 cups MAHATMA Enriched Thai Fragrant Long Grain Jasmine Rice, uncooked
3/4 teaspoon salt, divided
1 1/2 cups Italian-style Japanese breadcrumbs (panko), divided
5 tablespoons chopped fresh basil, divided
3 large eggs, lightly beaten
1 cup grated Parmesan cheese
1 garlic clove, pressed
1/4 teaspoon freshly ground pepper
1 cup mayonnaise
1 tablespoon Creole mustard
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 cup vegetable oil
Garnishes: lemon slices, fresh basil leaves, fresh lettuce leaves

1
Bring 2 2/3 cups water to a boil in a large saucepan over medium-high heat; add rice and 1/2 teaspoon salt. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Let cool 10 minutes.
2
Stir together rice, 1/2 cup breadcrumbs, 2 tablespoons chopped fresh basil, and next 4 ingredients.
3
Shape rice mixture into 16 (3/4-inch-thick) patties. Dredge in remaining 1 cup breadcrumbs.
4
Pulse mayonnaise, next 3 ingredients, and remaining 1/4 teaspoon salt and 3 tablespoons chopped fresh basil in a food processor or blender 4 to 5 times or until well blended, stopping to scrape down sides as needed. Season with freshly ground pepper to taste.
5
Cook rice cakes, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Serve with lemon-basil sauce. Garnish, if desired.

1554

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/3 cups MAHATMA Enriched Thai Fragrant Long Grain Jasmine Rice, uncooked, 3/4 teaspoon salt, divided, 1 1/2 cups Italian-style Japanese breadcrumbs (panko), divided, 5 tablespoons chopped fresh basil, divided, and more.

Yes, Panko-Crusted Rice Cakes With Lemon-Basil Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!