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1
Heat the olive oil in a medium saucepan over medium heat.
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2
Add the onion and pepper and cook until tender, about 5 minutes.
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3
Add the rice and stir to completely coat all the rice with the oil.
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4
Stir in the chicken stock, saffron, salt, to taste and the peas.
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5
Cover and reduce the heat to low.
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6
Cook until the liquid has been absorbed and rice is tender, about 20 minutes.
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7
Remove from the heat and cool until slightly warm, about 30 minutes.
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8
For Rice cakes
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9
Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter.
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10
Put the cakes in a baking dish and layer between sheets of waxed paper.
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11
In a small bowl, beat together 2 eggs with 1/4 cup of water.
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12
Put the bread crumbs into a shallow dish.
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13
Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated.
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14
Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom.
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15
Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs.
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16
Heat the oil in large saute pan over medium-high heat.
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17
Fry the cakes in batches, 3 to 4 minutes per side or until golden brown.
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18
Place onto a baking sheet lined with paper towels to drain.
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19
Blot the tops of the cakes with paper towel to remove excess oil.
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20
Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade.
