Crispy Saffron Rice Cakes with Warm Tomato Pepper Relish

Ingredients

• •2 cups cooked basmati rice
• •1/4 teaspoon saffron threads
• •1/4 cup warm water
• •1 medium onion, finely diced
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 large eggs, lightly beaten
• •1/2 cup breadcrumbs
• •1 red bell pepper, diced
• •2 medium tomatoes, diced
• •2 cloves garlic, minced
• •1 tablespoon capers, drained
• •1 teaspoon red wine vinegar
• •1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. 1

   In a small bowl, combine the saffron threads and 1/4 cup of warm water. Let it steep for 5-10 minutes to release the saffron's color and flavor.

2. 2

   In a large mixing bowl, combine the cooked basmati rice, saffron water, diced onion, smoked paprika, ground cumin, salt, and black pepper. Mix well to evenly distribute the spices and saffron.

3. 3

   Add the beaten eggs and breadcrumbs to the rice mixture and stir until the mixture holds together. If it's too dry, add a small splash of water; if it's too wet, add a little more breadcrumbs.

4. 4

   Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. Place them on a plate or tray and refrigerate for at least 15-20 minutes to firm up.

5. 5

   While the rice cakes rest, prepare the tomato pepper relish. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced red bell pepper and onion, and sauté for 3-4 minutes until softened.

6. 6

   Add the diced tomatoes, minced garlic, capers, smoked paprika, and red wine vinegar to the skillet. Stir everything together and let it cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the flavors meld. Taste and adjust seasoning with salt and pepper as needed.

7. 7

   Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Fry the rice cakes in batches, cooking for 3-4 minutes per side, or until golden and crispy. Be careful when flipping them to prevent breaking.

8. 8

   Serve the crispy saffron rice cakes warm, topped with the tomato pepper relish. Sprinkle with freshly chopped parsley, if desired, for garnish.