These light, savory cakes make a rejuvinating spring repast, combining chives, parsley, and basil to entice your taste buds out of their winter doldrums.
Ingredients:
1 cup fresh green peas
3 cups cooked short-grain rice, such as arborio, at room temperature
4 egg whites
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1 tablespoon grated Parmesan cheese or soy Parmesan
About 1/2 cup fine whole wheat bread crumbs
2 teaspoons olive oil
Blanch the peas by placing them in a strainer and pouring boiling water over them for about 10 seconds. Combine the peas with the rice, egg whites, chives, parsley, basil, and Parmesan. Divide the mixture into sixths, forming each portion into a very firm ball, then into a little cake. Press each cake lightly on both sides in the bread crumbs, then brush each side lightly with the oil.
Broil the cakes about 4 inches from the heat source until they are lightly browned about 2 minutes on each side. Serve warm as a lunch or dinner entrée in place of fatty, meat-based burgers.*
*If the weather is damp, serve the cakes with spicy salsa. If the weather is dry, serve the cakes with lemon wedges for drizzling.
Source: Healing Secrets of the Seasons by Judith Benn Hurley
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