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Parmesan Rice Cakes



  • 1 onion
  • 3 tablespoons butter, divided
  • 1 cup rice
  • 2 cups chicken stock
  • 1/2 cup grated Parmesan cheese
  • 1 slice whole wheat toast
  • 3 eggs
  • Salt and pepper
  • 2 tablespoons vegetable oil, divided
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  1. Chop onion. In a large frying pan, melt 1 tablespoon butter over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Stir in rice and cook 2 minutes.
  4. Add stock and bring to a boil. Cover, reduce heat and simmer until rice is tender, about 20 minutes; cool slightly.
  5. Meanwhile, grate cheese.
  6. Crumble toast and add to rice with eggs, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Shape the rice mixture into 8 patties.
  8. In a large frying pan, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Fry 4 patties, turning once, until golden brown, about 5 minutes.
  9. Remove from pan and keep warm.
  10. Melt the remaining 1 tablespoon butter with the remaining 1 tablespoon oil and fry the remaining patties.


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