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This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Place medium saucepan over medium heat, and add olive oil.
Add garlic, and sauté until fragrant, about one minute. Add tomato sauce and oregano. Lower heat to medium-low, and allow sauce to simmer about ten minutes, until slightly thickened.
Add sugar, and season to taste with Adobo. Set aside.
In large sauté pan, melt butter over medium heat. Add celery and red pepper, and sauté until tender, 4-5 minutes. Set aside in large mixing bowl, and allow to cool.
Add green onions, garlic, hot sauce, one egg, mayonnaise, sour cream, chives, parsley, lemon juice, hominy and rice to same bowl. Purée ⅓ of mixture in blender or food processor until smooth to create a binder.
Return puréed mixture to bowl, add ½ cup panko and mix well. Season with Adobo to taste.
Form rice mixture into twenty ¼-cup size small cakes, and chill in refrigerator for 30 minutes.
Lightly beat remaining eggs. Set up breading station with flour, eggs and panko in separate shallow dishes.
Dredge cakes in flour, then eggs and lastly the panko to coat.
In large skillet, heat about ¼" olive oil over medium-high heat. Fry cakes until golden brown and crisp, about 3-5 minutes per side. Drain briefly on paper towels, and serve hot with Tomato Sauce on the side.