Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Crispy Parmesan Ham & Tomato Risotto Cakes with Ginger-Bell Pepper Sauce
A bold Italian-American fusion dish featuring crispy pan-fried risotto cakes loaded with ham and cheese, topped with a zesty ginger-infused bell pepper sauce. This innovative creation marries the creamy elegance of Italian risotto with the comfort food appeal of American fried rice cakes, creating an unforgettable appetizer or light main course.
65 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour3/10
Umami8/10
Spicy3/10
🥄 Texture
A crisp, golden-brown crust gives a crunchy first bite, yielding to a tender, slightly creamy interior from the rice and melted mozzarella. Bits of diced ham add chewy savory pops while the tomato sauce and softened peppers introduce occasional juicy, tender contrasts.
👃 Aroma
Strong savory notes of Parmesan, browned butter, and cooked ham dominate, tempered by a bright, warm ginger top note. Roasted bell peppers and tomatoes add a sweet-vegetal, slightly caramelized scent that keeps the overall aroma balanced and appetizing.
🍷 Pairs Well With
A crisp, zesty white wine such as Sauvignon Blanc or a light pilsner; alternatively, a sparkling water with lemon or a ginger beer to echo the sauce's warmth.
🥗 Side Dishes
Simple peppery arugula salad with lemon vinaigrette, roasted asparagus or green beans, or a light cucumber-tomato salad; pickles or a tangy slaw would also cut through the richness.
Ingredients(14 items)
- 12 cups rice (cooked and cooled)
- 23 large eggs (beaten)
- 31 cup parmesan cheese (grated)
- 41 cup ham (diced finely)
- 52 large tomatoes (diced)
- 61 red bell pepper (diced)
- 71 yellow bell pepper (diced)
- 82 tablespoons fresh ginger (minced)
- 91 cup cheese (mozzarella, shredded)
- 103 tablespoons butter (for cooking)
- 112 tablespoons olive oil (for cooking)
- 121 teaspoon salt
- 131/2 teaspoon black pepper
- 141/2 teaspoon garlic powder
Nutrition Information(per serving)
485
Calories
24g
Protein
48g
Carbs
22g
Fat
Instructions
- 1
Cook rice according to package directions, then spread on a baking sheet and refrigerate for at least 2 hours until completely cooled and slightly hardened.
- 2
In a large bowl, combine cooled rice, 2 beaten eggs, 3/4 cup parmesan cheese, diced ham, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are evenly distributed.
- 3
Form the rice mixture into 8-10 patties, approximately 3 inches in diameter and 1 inch thick. Place on a parchment-lined plate and refrigerate for 30 minutes.
- 4
While patties chill, prepare the ginger-bell pepper sauce: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced ginger and sauté for 1 minute until fragrant.
- 5
Add diced red and yellow bell peppers to the skillet and cook for 4-5 minutes, stirring occasionally, until peppers are softened. Add diced tomatoes and cook for another 3-4 minutes. Season with remaining salt and pepper. Set sauce aside and keep warm.
- 6
In a shallow bowl, beat remaining egg with 1 tablespoon water. In another shallow bowl, mix remaining 1/4 cup parmesan cheese with garlic powder.
- 7
Heat 1.5 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until the butter foams.
- 8
Working in batches, dip each rice patty into the egg wash, then coat with the parmesan-garlic mixture on both sides.
- 9
Carefully place coated patties into the hot skillet and fry for 4-5 minutes on the first side until golden brown and crispy. Flip gently and fry the other side for 3-4 minutes until equally crispy.
- 10
Transfer cooked patties to a paper towel-lined plate. Repeat with remaining patties, adding more butter and oil as needed.
- 11
Top each crispy risotto cake with a handful of shredded mozzarella cheese while still warm, allowing it to melt slightly.
- 12
Serve immediately, spooning the warm ginger-bell pepper sauce over and around the risotto cakes. Garnish with extra parmesan if desired.
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