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Sunday Supper & More

Ricotta-rice cakes

(Karoline Boehm Goodnick for The Boston Globe)
November 23, 2011
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Serves 6

 Cooked rice and vegetable mixture 

1 1/2  cups panko bread crumbs 

 Salt and pepper, to taste 

6  tablespoons canola oil 

3  tablespoons butter 

1. Set the oven at 300 degrees. Set a wire rack on a rimmed baking sheet.

2. In a large bowl, combine rice mixture, panko, salt, and pepper. Form 12 even-size patties.

3. In a large skillet over medium heat, heat 2 tablespoons canola oil. When it is hot, add 1 tablespoon butter.

4. Add 4 cakes to the pan. Cook for 6 minutes on a side or until golden. Transfer to the rack on the baking sheet; keep warm in the oven. Wipe out the skillet, and repeat twice to cook the remaining patties.

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