Mini Rice and Chicken Patties

Start by cooking the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then add a sliced clove of garlic. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Put a little olive oil into a skillet. Fry the chicken breast. Add a pinch of salt and 2 tablespoons lemon juice. When the chicken is cooked, pass it through a meat grinder, or use a knife to cut it into tiny pieces. Refrigerate for a short while to cool.

In a bowl, mix the ground chicken breast, 6–8 tablespoons cooked rice, and the breadcrumbs. Add a little grated lemon zest. Optionally, you can also add a little minced cilantro or parsley. Mix everything well.

Take some of the mixture and shape into a very compact ball. Repeat until the mixture is used up. Place them on a cutting board and flatten into a patty shape.

Finally, dredge in a little flour and fry in a skillet with a little olive oil. Serve.