Has anyone else tried to make Mark Bittman's brown rice cakes from the NY Times Sunday magazine? http://www.nytimes.com/2011/11/13/mag...
I tried the Parmesan parsley. I think I am doing something wrong, because they don't stick together and soak up oil. I tried them last night in a stainless pan, and tonight am trying non-stick. After the failure last night, I froze the patties, and am patiently (ish) browning them from the frozen. Ideas? Tips? I have had the same problem with Madhur Jaffrey's zucchini meatballs, so I really do suspect it's me, although here I wonder why MB didn't use much of a binder, just the parm.
Thanks in advance nor any help!
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