Rice-Hash Cakes
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
38
Spice
69
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Butter450 g
Pork (roast)1 cup
Onion (small diced)1 cup
Carrot (small diced)1 cup
Celery (small diced)1 cup
Chicken2 tbsps
All-Purpose Flour1
SaltDirections:
1
Sprinkle with salt and pepper
2
Preheat oven to 350 degrees F
3
Melt the butter in a saucepan
4
When hot and bubbly, and the onion, carrot and celery
5
Cook until the vegetables begin to soften
6
Add the beef, potato and mushrooms and cook for an additional 4 minutes
7
Transfer the mixture to a bowl, mix in the rice, sprinkle with the flour and then with the broth
8
Mix in the egg
9
Lightly butter a baking sheet
10
Using a lightly oiled bowl for a mold, pack about 1 1/2 cups of the mixture into a lightly oiled small bowl and turn out onto the baking dish
11
Repeat 3 times for 4 hash cakes
12
Alternatively, these can be hand shaped
13
Lightly dusted with additional flour and sauteed in your grandmother's heirloom cast iron skillet