Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child. Featured in: Fluffy. Tasty. Tricky..
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Serving Size: 1 recipe (266g) | ||
Recipe Makes: 1 | ||
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Calories: 679 | ||
Calories from Fat: 546 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.7g | 81 % | |
Saturated Fat 38.5g | 192 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 179.7mg | 55 % | |
Sodium 877.7mg | 30 % | |
Potassium 445.8mg | 12 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.4g | ||
Protein 29.9g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 679
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