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Rice Cakes with Corn and Red Pepper Relish

Posted by Didi Davis on

This relish is a very fresh tasting, colorful mixture of end-of-season vegetables. Roasting the peppers and tomato gives the relish a deeper flavor. The corn may be grilled, which would add a nice touch of smoke to the relish. If you are in a rush, serve these rice cakes with a spoonful of guacamole and some crumbled feta.

For roasted peppers

You may use roasted peppers from the store, but the flavor and texture are much better in you roast your own. Here is a quick and easy method to use.

Preheat the broiler. Place oven rack within 4 to 5 inches of heat source. Very lightly oil a baking sheet or jelly-roll pan.
Cut peppers in quarters, core, and seed. Brush skin side with olive oil and place on pan, skin-side up. Broil peppers without turning for 8 to 12 minutes, until they are black and blistered. Remove them from the heat and let them cool on the pan; there is no need to place the peppers in a paper bag. Peel off the skin and discard. The peppers are ready to use. Refrigerate if using at a later time. They keep for a day or two.

For the relish

1 large tomato, cored
2 cups cooked fresh corn kernels
2 red peppers, roasted, peeled, and diced
1/4 to 1/2 cup fresh basil leaves, torn into small pieces
2 tablespoons red wine vinegar
2 cloves garlic, minced
Sea Salt
Freshly ground black pepper

Preheat the boiler. Place the tomato in a pan and broil it, turning once or twice, until the skin splits, about 1 to 2 minutes. Peel, seed, and cut the tomato into irregular pieces. Place in a bowl and add remaining ingredients. Stir to combine and set aside at room temperature to allow flavors to blend and until ready to use.

For the rice cakes

2 cups cooked rice, white or brown
2 large eggs
Sea Salt
Freshly ground black pepper
Vegetable oil or unsalted butter

Place the rice, eggs, some sea salt, and pepper in a bowl. Mix well. Heat some oil or butter in a large skillet over medium heat. Give the batter a stir and drop spoonfuls of the mixture into the skillet. Try to keep some space around the pancakes so they brown well. Flatten the pancakes with a spatula and cook until they are well browned. Flip over and brown the second side. Remove cakes to plates or a platter and keep warm. Continue making cakes with the rest of the batter, using more oil as needed.

Taste the relish for seasoning, adding more sea salt and pepper as needed. Serve the rice cakes with a spoonful of the relish.

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

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