Crispy Rice Cakes With Tarator Sauce
Crispy Rice Cakes With Tarator Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes.
Drain well and spread out on a rimmed baking sheet to cool.
Transfer cooled rice to a medium bowl.
Whisk egg, egg yolk, 1/2 cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice.
Season with salt and pepper and stir to combine; set aside.
Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium.
Just as butter starts to brown, drop four 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2"-thick cakes.
Cook cakes until edges and bottoms are golden brown and crisp, 5–7 minutes.
Transfer to a wire rack (they’re only cooked on one side).
Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.
Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
Divide 1/2 cup tarator sauce among plates and top each with 2 cakes.
Squeeze lemon wedges over and season with more salt.
Top with herbs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.