Rachael's Daytime Talk Show
Red Bean and Rice Cakes with Remoulade Sauce -- 12/29/07

Red Bean and Rice Cakes with Remoulade Sauce

Ingredients

  • 2 cups leftover white or brown rice from takeout or homemade
  • 2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
  • 1 pound andouille sausage, finely chopped
  • 1 15-ounce can red beans
  • 1 egg
  • 4 tablespoons flour
  • Salt and pepper
  • 4 sprigs thyme leaves removed and chopped
  • 1 tablespoon (a palmful) paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 3 heaping tablespoons grainy Creole mustard
  • 3 ribs of celery, very finely chopped
  • 1 cup mayonnaise
  • Juice and zest of 1 lemon
  • 1/4 cup (about a handful) flat-leaf parsley leaves, roughly chopped
  • 2 hearts of romaine, shredded

Yields: 4 servings

Preparation

Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO. Add the andouille and cook until lightly browned, about 2-3 minutes. Remove the browned andouille to a mixing bowl and reserve rendered andouille fat in the skillet.

Step

In a food processor add the beans, egg, flour, salt and pepper. Pulse until just combined -- you don't want it completely smooth.

Step

In the mixing bowl with the andouille, combine the bean mixture with the rice, thyme, paprika, cayenne, cumin and the leftover rice. Form into 4 equal size patties. Heat the skillet with the andouille fat in it over medium-high heat. Once hot, add the patties and cook on each side for 7-8 minutes, until brown and heated through.

While the patties are cooking up, make the remoulade sauce: In a small bowl mix together the mustard, celery, mayo, parsley, lemon juice and zest.

Run your knife through the two hearts of romaine until shredded. Lay it on the plates as a bed for your patties.

To serve, divide the patties among the plates with the bed of romaine and drizzle with some of the remoulade sauce.