Beat the egg whites in a bowl until stiff. Add the yolks. Stir gently and add the pepper, carrot, chicken, and rice. Mix together and set aside.

Heat a skillet and spray it with cooking oil. Add two tablespoons of the chicken mixture to the skillet, forming a cake. Continue with the rest of the mixture to make about 12 cakes. When they start browning on one side, turn them over with a spatula. Add more spray cooking oil as needed so the cakes don't stick. Remove from skillet and set aside, covered.

Fry the tomatoes in a frying pan or a griddle, turning them constantly with tongs until they are completely golden and taking care not to burn them. Put the tomatoes in a plastic bag, close it and leave them for 5 minutes inside the closed bag. Remove the tomatoes and peel them under running water. Put the skinned tomatoes, chicken stock, and garlic in a blender and blend until the consistency of stock. Spray a little more oil in the skillet and fry the onion. Strain the chicken stock mixture through a sieve and add to the onion in the pan. Heat over medium heat until the mixture boils. Once it is boiling, add salt and parsley. Lower the heat and add the chicken cakes making sure that they are totally covered by the sauce. Serve two cakes covered in sauce on each plate.

 

Makes 6 servings of 2 cakes each.