SAFFRON RICE CAKES:
Steps:
- Cook saffron rice (or, if you don't have, equal amount of rice-a-roni of some flavor) according to directions on package. Cool off in the fridge (VERY necessary step because of the eggs) until at least room temp.
- Heat a skillet on medium-high heat and drizzle with olive oil. Too the cooled rice, beat in the eggs and parmesan.
- Add rice mixture by one tablespoonful drops to the hot oil. Allow to brown on one side, flip, brown the other. Cook in batches so you don't overcrowd the pan.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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