Rice Cakes in Tomato Soup Recipe

Ingredients to make Rice cakes in tomato soup:

1. 100 grams of Rice
2. 5 pieces of tomato
3. ½ piece of Onion
4. 1 clove garlic
5. 1 teaspoon salt
6. 2 pieces of Egg
7. 1½ cups of Oil

How to make Rice cakes in tomato soup:

• Grind the uncooked rice in a food processor or blender until well crushed.
• Boil the tomatoes in a saucepan with little water, along with the onion and garlic.
• Once they are cooked, peel the tomatoes and grind them together with the onion and garlic.
• Pour the tomato sauce into a hot saucepan with a teaspoon of oil, cook over medium heat for ten minutes and thicken. The sauce should not be too watery or too thick.
• Separate the whites from the yolks in two different containers.
• Beat the egg whites until they form stiff peaks. Add the egg yolks one by one and beat gently until integrated.
• Add the ground rice and mix with surrounding movements.
• Heat the oil in a skillet over medium-high heat. Add tablespoons of the rice and egg mixture and cook the cakes.
• Fry the cakes until lightly browned. Drain the rice cakes and reserve.
• Place the browned rice cakes in the saucepan with the tomato sauce. Cover and cook over medium-low heat until they have fluffed up and are well cooked.
• Serve the Mexican rice pancakes while they are hot accompanied with cedilla to taste. And if you prefer, you can serve them with sprinkled cheese, refried beans or an angel salad.