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| Photo: Hummus-and-Rice Fritters with Mediterranean Salad Recipe |
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Hummus-and-Rice Fritters with Mediterranean Salad recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Hummus-and-Rice Fritters with Mediterranean Salad.
When using flour as a binder for things that are not baked, such as these pan-seared fritters, the finer grade of cake flour yields a creamier texture in the cooked product. If you don't have it, don't sweat it: You can just use all-purpose.
Yield: Serves 4
Total: 25 Minutes
Ingredients
1 1/2 cups precooked packaged brown rice (such as Uncle Ben's)
1 cup prepared traditional hummus (such as Sabra Classic Hummus)
3 tablespoons cake flour
1/8 teaspoon ground red pepper
1 large egg white
7 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 cups baby arugula
1 cup halved cherry tomatoes
1 cup diagonally cut slices seeded peeled cucumber
1/2 cup thinly sliced red onion
1 ounce goat cheese, crumbled (about 1/4 cup)
Preparation
1. Place first 5 ingredients in a food processor; process until smooth. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to flatten slightly. Cook 4 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure with 2 teaspoons oil and remaining batter. Sprinkle fritters with 1/4 teaspoon salt.
2. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, lemon juice, and black pepper in a large bowl, stirring with a whisk. Add arugula, cherry tomatoes, cucumber, and onion; toss gently to coat. Arrange about 1 cup salad, 2 fritters, and 1 tablespoon goat cheese on each of 4 plates. Serve immediately.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Robin Bashinsky, Cooking Light
SEPTEMBER 2013
Nutritional Information
Amount per serving
Calories: 348
Fat: 20.8g
Saturated fat: 4.2g
Monounsaturated fat: 10.1g
Polyunsaturated fat: 4g
Protein: 9.6g
Carbohydrate: 32.3g
Fiber: 6.3g
Cholesterol: 3mg
Iron: 2.2mg
Sodium: 551mg
Calcium: 40mg
More from the Hummus Recipes Kitchen:
Chicken Tagine With Olives Recipe
Smoky Eggplant & White Bean Dip with Pita Crisps Recipe
Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion Recipe
Chicken and chickpea tabouli salad recipe
Chicken, tomato and chickpea casserole recipe
Persian-spiced fish with quinoa salad recipe
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