Name: Red Rice and Beet Cakes with Honey Mustard
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 cakes
Ingredients: 1 1/2 cups water; 2/3 cup red rice, or about 2 cups lightly packed cooked red rice; 3 tbsp dijon mustard; 1 tbsp honey; 1 1/2 tbsp minced gherkins; 1/4 - 1/2 tsp Sriracha sauce, or more to taste (optional); 1 cup shredded raw red beets (about 1), using the larger holes of box grater; 1 cup crumbled mild feta, preferably sheep's milk; 1/4 cup quick-cooking rolled oats, plus a couple more tablespoons more as needed (for GF used certified gluten free rolled oats); 1/2 cup finely chopped green onions (about 3); 1/2 cup lightly packed finely chopped dill; 2 large eggs, lightly beaten; 1 - 2 tsp minced hot green chilies, such as serrano (optional); 1/4 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 1 whole lemon, cut into wedges, for garnish; box grater, mixing bowls, 2 qt saucepan with tight fitting lid, colander, shallow bowl or small sheet tray, plate or sheet tray, plastic wrap, large skillet