|
Fried Jambalaya Cakes
Ingredients
1/4 cup butter
1 cup finely chopped onions
1/2 cup finely chopped red bell pepper
1 tablespoon minced garlic
4 1/2 cups chicken broth or water
1 tsp Cajun Injector® Quick Shake™ Seasoning
2 cups uncooked rice
3 large eggs
1 1/2 cups all-purpose flour
Oil for frying
Directions
Melt butter in a saucepan over medium-high heat. Add onions, bell pepper, and garlic;
cook 4 minutes, stirring constantly. Add chicken broth and Quick Shake™ Seasoning;
stir well. Bring to a boil then stir in rice. Return to a boil; reduce heat. Simmer, covered,
20 minutes or until tender. Remove from heat (do not uncover) and let stand 30
minutes. Cool completely. Combine rice mixture, eggs, and flour; stir well. Using a 2
1/2-inch biscuit cutter or a 1/2 cup dry measuring cup as a mold, press to form small
cakes. Dust with flour. Place cakes on a baking sheet and cover with waxed paper.
Chill 30 minutes. Preheat oil to 400º F in electric fryer or 350º F in propane fryer.
Fry 4 or 5 cakes at a time for 3 or 4 minutes or until golden, turning once. Remove
from hot oil and drain on paper towels.
Makes 8 cakes.
|
