When I was a kid, my mom would make mashed potato patties out of leftovers sometimes. It was a big treat to come home from school at lunch time (yup, I walked home for lunch, everyday - uphill both ways, ten miles in the snow), and have those crispy, fried in butter potato patties instead of a bologna sandwich. Also, she would make rice patties; left over rice, an egg, a little water, beat it all together, et voila, rice patties - great for breakfast, or lunch, with maple syrup and butter. This recipe even got included in a friend's published cookbook, "Cooking on the Go" back in the '70's; a cookbook for the early RV'ers and yachties. I'm just kind of remembering this as a I go along, stream of consciousness fashion, and it's making me realize my love for recipes for like this goes back a long, long ways. Even little shrimp pancakes spanish style, are along the same lines (these will go in another post one of these days). I think it's really the old "carbs, butter, salt (or sugar) combo that gets me every time!
We had couscous with pork tenderloin for dinner the other night - and as I was stirring the couscous before I added it to the asparagus, red pepper and onions, I noticed how light and fluffy it was. Unbidden, the idea popped into my head that couscous would make a tremendously versatile base for a dinner fritter, especially if you beat the egg white fluffy and folded the couscous and yolks in. So, I am going to do some experimenting with that idea, and it will be the "I Love Fritters - Dinner Edition" in a couple of days. But for now, I think Mom's rice patties are a "must do" item for today's post. It doesn't get any easier (or cheaper) than this, and it's nice change for breakfast or brunch.
This is best made with leftover rice, but you can also use freshly cooked. Just make sure it is not so hot that it cooks the egg on contact. Any kind of rice will do - my mother always used the standard long grained rice at the grocery store, I often use basmati.
2-3 cups left over white rice - preferable at room temperature
approx. 1/2 cup milk or water - depends on how much and what kind of rice you are using
Beat the egg and milk or water together. Pour into the rice and stir. You want the liquid to bind the rice upon cooking, and too much liquid will spread in the frying pan. If you have a little too much, you can let the rice rest for 10-15 minutes before cooking and it will absorb some of the excess. Heat up your frying pan to moderate heat only, because the egg needs to cook, or these will fall apart. If the pan is too hot, the bottom will burn while it is setting up enough to turn over. Add butter, cooking spray, or other shortening of your choice, and ladle in the rice-egg mixture in scoops that make 3-5" circles. Let them sit until the egg is partially cooked, or they will fall apart when you turn them. Turn over to finish cooking.
Serve them warm with butter and maple syrup. Yummy. DeeDee