Rice Cakes with a Kalamata Tomato Salsa

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These delicious rice cakes make for a great appetizer or party food.  I recently made these for a baby shower I hosted and they were a big hit. 


For the Cakes:Rice Cakes with a Kalamata Tomato Salsa

  • 2 cups jasmine rice
  • ½ sweet onion, chopped
  • ½ orange bell pepper, finely chopped
  • ½ fresh grated parm cheese
  • 2 TBSP cilantro, roughly chopped
  • 1 cup fresh breadcrumbs
  • 1 egg
  • 1/4 cup canola oil
  • salt & pepper

 For the Salsa:

  • 3 vine ripe tomatoes, roughly chopped
  • ¼ cup of Kalamata olives, pitted and roughly chopped
  • 1 clove garlic, finely chopped
  • ¼ red onion, finely chopped
  • 2 TBSP cilantro, finely chopped – hold a pinch off to the side for garnish
  • salt & pepper
  • olive oil


Cook rice with onion as directed on the box.  Don’t forget to season with rice with salt.  Allow the rice to cool.  In a bowl, combine the rice with breadcrumbs, egg, pepper, cilantro and cheese.  Season with salt and pepper and mix together until well until incorporated.  Form the rice mixture into ½ inch thick patties.  You could make large cakes if you are just serving a dinner for a few or small slider size if you are having a party and needing plenty to entertain.  In a nonstick skillet over medium heat, add the oil.  When it’s hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side.  Drain on a cooling rack.  While the cakes are cooling, make the salsa. 

In a medium bowl add all ingredients expect salt and pepper.  Mix together, adding in olive oil and pepper.  Taste and add additional seasoning of salt if needed. 

Serve room temperature with the salsa on the side.  Drizzle the cakes with olive oil and garnish with cilantro. Enjoy!



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