Source: dLife

Lightly browned rice and mushroom pancakes topped with a dollop of sour cream and salmon caviar.

Servings

0.5 lb fresh mushrooms
2 Eggs, large, raw
1 cup Rice, wild, cooked
1 cup low fat cheddar cheese, shredded
0.5 cup bread crumbs
0.5 cup fresh chopped green onion , white and pale green parts only
2 tsp hot pepper sauce
0.5 tsp ground thyme
0.25 tsp salt
0.25 tsp black pepper
1 floz olive oil
0.5 cup sour cream
2 oz Roe, black/red, granular (optional)

1 Wash and dry mushrooms and slice off stems. Finely dice mushrooms.
2 Whisk eggs and stir in mushrooms, rice, cheese, bread crumbs, onions, hot sauce, thyme, salt, and pepper.
3 Pour 1/2 tablespoons oil in a frying pan and heat over medium-high heat. Spoon rice mixture into pan in 1 tablespoon portions, slightly apart and flatten with the back of a spoon. Cook pancakes 2 to 3 minutes per side. Move pancakes to a platter lined with paper towels and keep warm in a 200 degree F oven. Cook the rest of the pancakes in the same manner.
4 Lay pancakes in one layer on a platter and top with sour cream and salmon roe.