Hummus-and-Rice Fritters with Mediterranean Salad

By devogirl

Robin Bashinsky, Cooking Light

SEPTEMBER 2013

Ingredients

• 1 1/2 cups precooked packaged brown rice (such as Uncle Ben's)
• 1 cup prepared traditional hummus (such as Sabra Classic Hummus)
• 3 tablespoons cake flour, or what evs
• 1/8 teaspoon ground red pepper
• 1 large egg white
• 7 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 2 cups baby arugula
• 1 cup halved cherry tomatoes
• 1 cup diagonally cut slices seeded peeled cucumber
• 1/2 cup thinly sliced red onion
• 1 ounce goat cheese, crumbled (about 1/4 cup)

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from myrecipes.com

Preparation

Step 1

1. Place first 5 ingredients in a food processor; process until smooth. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to flatten slightly. Cook 4 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure with 2 teaspoons oil and remaining batter. Sprinkle fritters with 1/4 teaspoon salt.

2. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, lemon juice, and black pepper in a large bowl, stirring with a whisk. Add arugula, cherry tomatoes, cucumber, and onion; toss gently to coat. Arrange about 1 cup salad, 2 fritters, and 1 tablespoon goat cheese on each of 4 plates. Serve immediately.