The Everything Rice Cooker Cookbook Read Online Free Page B

tablespoons flour (enough to coat the fish cakes)
    1 egg, lightly whisked
    3 tablespoons vegetable oil
Fill the rice cooker pot with water to about the 4-cup mark (or sufficient amount to immerse the potato). Cover the rice cooker and set to Cook. While the water is heating, put the fish on a plate that will fit in the steamer basket or insert. Cover the fish with plastic wrap to prevent excess condensation.
When the water boils, add the potato. At the same time, place the steamer insert or basket that holds the plate of fish into the rice cooker. Cover the rice cooker and steam for 6 to 8 minutes. Remove steamed fish and drain excess liquid from it. Remove the potato.
Peel the potato and mash it gently with the back of a fork, stirring in the butter at the same time. Flake the steamed fish and add it, the lemon juice, and the parsley to the mashed potato and mix well. Shape into round cakes and then chill for 30 minutes to help them firm up.
When ready to fry, dip the fish cakes in the flour, then dip into the whisked egg and flatten the cake.
Clean out the rice cooker and wipe dry. Add oil to the rice cooker and set to Cook. When the base of the cooker pot gets warm, add the fish cakes and pan-fry for about 5 minutes on each side, until golden brown and cooked through. Be sure to cover rice cooker while frying.
    Cooking Tip
    Do not over-mash the potatoes; a good fish cake should not be mushy. A smooth and slightly chunky mixture of fish and potatoes provides the perfect texture and bite.
Tuna-Cheese Patties
    Patties, cakes, and croquettes are similar, though differently named. A patty, which usually is circular and flat, is made of a combination of chopped or minced ingredients, and usually is not dipped in bread crumbs before cooking.
    INGREDIENTS | SERVES 4
    2 tablespoons butter
    ¼ cup flour
    ¼ teaspoon salt
    ½ cup milk
    1 (6-ounce) can tuna in water, flaked
    3 ounces shredded mozzarella cheese
    ½ cup finely chopped cilantro
    1 egg, lightly whisked
    3 tablespoons oil for pan-frying
Add butter to the rice cooker, cover, and set to Cook. When the butter melts, add the flour and salt and mix well.
Slowly add the milk, stirring, until mixture thickens.
Add the tuna and cheese and mix well, until cheese melts. When cool enough to handle, slowly add in the milk mixture into the egg (gradually tempering the egg), then add cilantro, mix well, and form into patties and chill for 30 minutes.
Meanwhile, clean out rice cooker and wipe dry. Add oil to the rice cooker and set to Cook. When oil is hot pan-fry the tuna patties 3 to 5 minutes each side, being sure to cover the rice cooker while cooking each side, until golden brown.
Salmon Patties
    You can use finely chopped parsley, basil, or even green onions instead of cilantro.
    INGREDIENTS | SERVES 4 AS A SIDE DISH
    1 egg, lightly whisked
    2 (6-ounce) cans salmon, flaked
    ¼ cup finely chopped cilantro leaves
    Salt and freshly ground black pepper, to taste
    2 tablespoons vegetable oil
    4 small lemon wedges
Stir half of the whisked egg into the salmon, add cilantro, and mix well. Continue to add remaining egg to mixture and mix well until the egg is absorbed by the salmon and the mixture can be formed into firm patties. Season with salt and pepper.
Add oil to the rice cooker, cover, and set to Cook.
When the base of the cooker pot gets warm, form flat patties (about 1½-inch diameter) from the mixture and add to the rice cooker. Pan-fry the patties (about 2 to 3 minutes per side), until their surface turns brown and slightly crisp, making sure to cover the rice cooker while frying. Serve with squeeze of lemon.
    Leftover Tips
    Grilled fish leftovers tend to become dry under subsequent reheating. If you had grilled fish leftovers from the night before, you can break the leftover fish into flakes for use in these patties.
Mini Fish Kebabs
    Skewer the fish cubes with green onions, pineapples, and green or red bell peppers to add variety and color.
    INGREDIENTS | YIELDS ABOUT 10 TO 14