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Beet Green Rice Cakes

July 4, 2012


Last night I thought I was making beet green salad, but the squash blossoms & stuffed peppers filled us up!

So I had leftover sautéed beet greens plus extra rice from the stuffed pepper prep.

What to do tonight? Try my hand at a beet green rice cake.

Mission accomplished, they were GREAT!

They start out pink from the beet green juices. Then turn golden brown in the pan. Then once again reveal their pink goodness when your cut into them.

All in all, a leftovers mash up I’ll definitely be making again!

You’ll Need:

Sautéed beet greens from the salad recipe

1/2 cup cooked rice

2 eggs

2 tbs Romano cheese

2 tbs EVOO

2 tbs butter

1 tbs minced toasted onions (I get mine from Penzey’s)

A medium mixing bowl

A fry pan

A spatula


1. In the medium mixing bowl, stir the sautéed beet greens, cooked rice, eggs, Romano & onion gently to combine.

2. Put the EVOO & butter in the fry pan over medium high heat.

3. When things start to bubble, spoon in generous mounds of the rice mixture, being careful not to crowd the pan.

4. Press them down flat with the back of the spatula.

5. Cook undisturbed for 5 – 7 minutes, until the pattie moves freely when you lift it with the spatula.

6. At that point, turn the patties & brown another 5 – 7 minutes.

Makes 6 cakes

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