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BTD Forums  /  Cook Right 4 Your Type  /  Ground Mince Meat "cutlets"
Posted by: Vicki, Tuesday, December 19, 2006, 3:42pm
Just to add variety, I did this for breakfast today.

2 pieces of compliant toast - cooled
6 rice cakes
10 - 12 baby portabello mushrooms
1 pound ground turkey (or meat of choice)
bunch of parsley or cilantro tops - chopped
1 teaspoon salt, divided
1/4 teaspoon nutmeg or clove
1 egg
Ghee for frying

I always like to use two different types of crumbs, but you can use the same for both, substitute any compliant bread crumb, toast, cracker, etc.

Break up the rice cakes into smaller bits.  Pulverize the rice cakes in a food processor, blender or coffee/spice grinder.  Place in a shallow bowl.  Stir in 1/4 teaspoon of salt and set aside.

Process the toast in food processor to make crumbs.  Empty into a medium sized bowl.  Stir nutmeg or clove and remaining 3/4 teaspoon salt into the bread crumbs.  

Wash and remove stems from the portabello mushrooms.  Process the mushrooms in the food processor until fine.  

Add mushrooms, cilantro and ground turkey to the spiced bread crumb mixture.  Mix well with hands.  

Gently beat egg in a shallow bowl.  

Using meat mixture, form small to medium sized patties.  Dip each patty in egg mixture.  Coat with the rice cakes powder.  

Place patties in the refrigerator for 15 minutes to set the coating.  

Heat ghee over medium heat and fry patties about 5 minutes per side or until 165F internal temperature.

Serve with a fresh lemon wedge, if desired.

A salad compliments this dish nicely.
Posted by: Lola, Tuesday, December 19, 2006, 3:57pm; Reply: 1
thanks for the very inspired recipe! )
Posted by: Debra+, Tuesday, December 19, 2006, 7:40pm; Reply: 2
Wow...thanks A's might even like this.  And the O who does not like meat. ;)

Debra :)
Posted by: Vicki, Tuesday, December 19, 2006, 9:46pm; Reply: 3
You may want to skip the 1/4th teaspoon of salt in the pulverized rice cakes part.
Posted by: Victoria, Tuesday, December 19, 2006, 9:59pm; Reply: 4
That's such a good idea, using the pulverized rice cake for dipping the patties!
Posted by: Vicki, Tuesday, December 19, 2006, 10:41pm; Reply: 5

It turns out great.  They are so dry to begin with they work better than flour or other items.  If you process them less, they make a great crispy coating for "chicken fried" anything.  I dip the meat in seasoned millet flour, then egg mixture (a splash of hot sauce is nice sometimes) and then coat with the coarse rice cakes.  Allow coating to set in the fridge for a bit or else it may fall off.  This coating soaks up a nice amount of the ghee rendering it yummy!
Posted by: Brighid45, Tuesday, December 19, 2006, 11:07pm; Reply: 6
Ooohh, this sounds good! Thanks for sharing Vicki :)
Posted by: Victoria, Wednesday, December 20, 2006, 2:42am; Reply: 7
Ground bison burgers!  :-)
Posted by: Alia Vo, Wednesday, December 20, 2006, 3:39am; Reply: 8
Thanks for sharng your recipe, Vicki.

It is an interesting idea about pulverizing rice cakes in a blender to make a very fine 'coating' for one's meat of choice.

ETA: You may want to submit this recipe into the Recipe Index.

Posted by: rustyc, Sunday, January 7, 2007, 5:00pm; Reply: 9
Found some organic savoury rice cakes, flavoured with yeast extract, in ASDA yesterday.  They were good spread with butter and would lend themselves very well to this idea of pulverised coating.  You've probably been using them for years in the States but this was the first time I'd seen them
Posted by: Alia Vo, Monday, January 8, 2007, 8:17pm; Reply: 10
Thanks for sharing your tip.  Yes, I believe others have used pulverized rice cakes, various 'clean' crackers and Ezekiel bread for 'mock' bread crumbs' for coating meat and baked goods.

There is an American company/brand of ricecakes, Lundberg, that manufactures a variety of plain and seasoned rice cakes:

Posted by: 1475 (Guest), Wednesday, January 10, 2007, 4:24am; Reply: 11
What a good idea!  
I love new ideas for using ground turkey!

Thanks for the inspiration.
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