Mexican Rice and Bean Patties

[Guest guest]

I'll post the called-for rice recipes separately. - N. B.

 

* Exported from MasterCook *

 

Mexican Rice and Bean Patties (tortillas De Sobres De Arroz

 

Recipe By :Nancy Zaslavsky

Serving Size : 6 Preparation Time :0:00

Categories : Grains Legumes

Ovo-Lacto Side Dish

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup vegetable oil

1 white onion -- chopped

2 jalapeno chiles

1 cup cooked beans (any type)

1 cup cooked rice (white -- red, yellow, or green

1/3 cup crumbled queso fresco or shredded monterey

1/2 cup chopped flat-leaf parsley

1/2 teaspoon kosher salt

8 grinds of black pepper

2 eggs

1/4 cup milk

1/2 cups bread crumbs in a wide bowl

Basic Uncooked Tomatillo Table Salsa (opti

 

Heat 1 tablespoon of the oil in a skillet. Add the onion and cook until golden.

Add the chiles and cook another 2 minutes.

 

In a bowl, mix the onion-chile mixture, beans, rice, cheese, parsley, salt, and

pepper. Refrigerate thoroughly. When cold, shape the mixture into 3-inch

patties. In a shallow bowl, beat the eggs with the milk. Put the bread crumbs

in another shallow bowl. Dredge each patty in the egg then coat with crumbs.

Return to the refrigerator until ready to cook. The patties may be made a day

in advance, wrapped in plastic.

 

Heat the remaining oil to hot in a skillet large enough to cook 4 patties at

one time. Place patties in the oil and cook until the bottoms are browned,

about 3 minutes. Turn with a wide spatula and cook the other sides. Remove to

paper towels to drain. Repeat with the remaining patties.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 122 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 12 patties "

 

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Per serving: 363 Calories (kcal); 38g Total Fat; (93% calories from fat); 3g

Protein; 4g Carbohydrate; 64mg Cholesterol; 338mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve with citrusy Basic Uncooked Tomatillo Table Salsa for

 

NOTES : Simple-to-make rice and bean patties are made with leftover riceÄwhite,

red, yellow, or green are all fine, and any type of leftover beans. Mexican

women often cook extra to have these patties the next day. They're a lot like

croquettes, but they are not deep-fried, they're pan fried.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Uncooked Tomatillo Table Salsa (salsa De Tomatillo Fresca)

 

Recipe By :Nancy Zaslavsky

Serving Size : 16 Preparation Time :0:00

Categories : Salsa Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 tomatillos (about 1 pound) -- husked and washed

1 medium white onion -- coarsely chopped

3 jalapeno or serrano chiles -- stemmed and coarsely

-- chopped

8 cilantro sprigs -- chopped

1/2 teaspoon kosher salt

8 grinds of black pepper

 

Bring salted water to a boil. Drop in the tomatillos and boil for 1 minute. Do

not overcook. Drain and chop.

 

Place the tomatillos, onion, chiles, cilantro, salt, and pepper in a blender

container. Blend to a coarse puree. Taste for seasoning and serve at room

temperature within 3 hours.

 

Variation: Creamy Tomatillo and Avocado Table Salsa: Peel and pit 1 ripe Hass

avocado and scoop the flesh into the blender with the room-temperature

tomatillo salsa. Blend for a few seconds, keeping some texture.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 2 cups "

 

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Per serving: 3 Calories (kcal); trace Total Fat; (3% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 59mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Basic green sauce, known as salsa de tomatillo or salsa verde, is

equally as popular as red tomato sauce in Mexican cooking. Tomatillos look like

small green tomatoes covered in papery husks. As with all fresh table salsas,

fresh tomatillo salsa can be made extra spicy with the addition of more chiles,

to taste. To maintain the bright green color, use only fresh green chiles

because red or dried chiles turn the salsa brown. You'll find that the citrus

taste of tomatillos matches especially well with any dish that's generally

enhanced with a squirt of lime.

Nutr. Assoc. : 0 0 0 0 0 0