Walnut and herb pilaf cakes

Freshly cooked rice becomes crisp patties with walnuts and herbs. Egg and a little flour bind them; yogurt and lemon accompany.

This recipe has not been kitchen-tested.

This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.

Prep: 35 min · Cook: 30 min · Serves: 4

Ingredients

• 200 g — dry long-grain rice, rinsed
• 400 ml — water
• 4 g — salt
• 70 g — walnuts, chopped
• 30 g — parsley, washed
• 1 pcs — eggs
• 30 g — wheat flour
• 30 ml — olive oil
• 150 g — plain pasteurized yogurt
• 20 ml — lemon juice

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Cook rice in the water with salt, covered, on low heat for 15–18 minutes; rest 10 minutes. Spread in a shallow dish and cool promptly. Mix with walnuts, parsley, egg and flour.
3. Form 8 compact patties. Heat oil in a nonstick pan and cook over medium heat 4–5 minutes per side, until crisp and the egg mixture reaches 71°C. Serve with yogurt and lemon.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Walnuts (tree nuts)
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.