Parmesan Rice Cakes

Tonight I'm made Bill Jones' Parmesan rice cakes stuffed with sun-dried tomato, basil and mozzarella. I've only made these once, when I first bought his Sublime Vegetarian cookbook and there's absolutely no reason why I haven't made them again until tonight. They're a great use for left over rice, especially for someone who has basil and sun-dried tomatoes in the house
(no, not always, I do today!)

Parmesan rice cakes stuffed with sun-dried tomato, basil and mozzarella
2 cups cooked, short-grained rice
1 garlic clove, minced
1 T chopped parsley
1/4 cup Parmesan cheese
1 egg, beaten
salt and pepper
cornmeal

8 sun-dried tomatoes
8 basil leaves
8 small cubes of mozzarella cheese
olive oil

In a bowl, combine cooked rice, garlic, parsley, Parmesan, beaten egg, salt and pepper.
Wet your hands, and fill your palm with rice, cupping and shaping the rice so there's a well to place the filling ingredients into. Place a sun-dried tomato, basil left and cube of mozzarella. Mould the rice around the filling to form a seamless ball. Flatten slightly into a patty and roll in cornmeal. And repeat.
Please the rice cakes on a plate and chill for 15 minutes.
In a fry pan, heat olive oil, medium high heat. Pan-fry the rice cakes, shaking the pan occasionally, for 5 minutes per side, or until crisp and golden brown.

Serve with aioli, pesto or a sauce of your choice. Enjoy!

I also made a mixed greens salad with apples and spiced pecans. I came across the recipe below months ago on Smitten Kitchen's site. She had it posted under her Monday Kind of Salad which really deserves a better name because it's so deliciously fantastic.