Panko-Crusted Rice Cakes With Lemon-Basil Sauce Recipe

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.

No additional tips available.

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

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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.

Panko-Crusted Rice Cakes With Lemon-Basil Sauce

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