Rice Cakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups leftover white rice, preferably long-grain or Carolina Gold
- 2eggs, lightly beaten
- 1cup finely chopped zucchini
- 3tablespoons chopped mint
- ⅓cup green onion, chopped
- 1cup sharp white Cheddar, grated on the large hole of a box grater
- 1teaspoon salt
- ½teaspoon black pepper
- 2tablespoons butter
Nutritional analysis per serving (5 servings)
461 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Step 2
Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Private Notes
Comments
I used brown rice, basil instead of mint, and minced red onion instead of chives. Left out the zucchini and instead sprinkled patties with sliced cherry tomatoes. Yum! Also found that packing rice mixture tightly in a small [1/2C] measuring cup delivered a better, more easily flattened and turned, cake to the frying pan.
To cook these rice cakes, I used a parchment lined baking sheet in a 450-degree oven for about 15-20 minutes each side- basically until brown and crisp. These were delicious and with a salad made a perfect meal for the unseasonably warm spring weather.
These are similar to Thai snack cakes made from plain cooked sticky rice shaped and stuck on a stick like a kebab. The rice cake is dipped once or twice in beaten egg seasoned with fish sauce and sometimes chopped scallion, and then toasted or grilled. These can be dipped in sweet Thai "chicken sauce" or any spicy sauce you enjoy.
I made this into a vegan recipe and used garbanzo beans mashed up instead of cheese. Added a little oatmilk and gf flour. Served it with a salad of baby greens, steamed beets and cucumber, topped with a nondairy yogurt dressing made with olive oil, lemon, S&P. Next time I'll add avocado to the salad. I might play with spices too and try smoked paprika. Oh and because I'm on a sort of a cleanse, I used brown rice and it still tasted delicious!
I skipped the zucchini and mint, but did add parsley and these were a hit. Super easy.
Like others, I riffed on the main idea and used what I had in terms of veggies, herbs, and cheese. I noticed that the second batch held together better - next time I will let the batter rest for a bit before frying.
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