Red Rice And Beet Cakes With Honey Mustard Recipe

Ingredients For Red Rice And Beet Cakes With Honey Mustard Recipe

• 1.5 cup Water
• 0.6699999999999999 cup Red rice, or about 2 cups lightly packed cooked red rice
• 3 tablespoon Dijon mustard
• 1 tablespoon Honey
• 1.5 tablespoon Minced gherkins
• 0.25 teaspoon Sriracha sauce, or more to taste
• 1 cup Shredded raw red beets, using the larger holes of box grater
• 1 cup Crumbled mild feta, preferably sheep's milk
• 0.25 cup Quick cooking rolled oats, plus a couple more tablespoons more as needed
• 0.5 cup Finely Chopped Green Onions
• 0.5 cup Lightly packed finely chopped dill
• 2 Large Eggs, Lightly Beaten
• 1 teaspoon Minced hot green chilies, such as serrano
• 0.25 teaspoon Fine sea salt
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoon Extra virgin olive oil
• 1 Whole lemon, cut into wedges, for garnish
• 2 quart Box grater, mixing bowls, saucepan with tight fitting lid, colander
• Shallow bowl or small sheet tray, plate or sheet tray, plastic wrap, large skillet