RICE PATTY RECIPE RECIPES

Name: Rice Cakes
Total time: 20 min
Yield: 4 to 6 cakes
Ingredients: 2 cups leftover white rice, preferably long-grain or Carolina Gold; 2 eggs, lightly beaten; 1 cup finely chopped zucchini; 3 tablespoons chopped mint; 1/3 cup green onion, chopped; 1 cup sharp white Cheddar, grated on the large hole of a box grater; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons butter

RICE CAKES RECIPE - NYT COOKING

Rice Cakes Recipe - NYT Cooking image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Total Time 20 minutes

Yield 4 to 6 cakes

Number Of Ingredients 9

Ingredients

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

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.)
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.

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram

RICE CAKES RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Rice Cakes Recipe - Food.com - Food.com - Recipes, Food ... image

Make and share this Rice Cakes recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 patty, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup short-grain rice
1/2 teaspoon salt
1/2 cup water, boiling
2 tablespoons oil
6 tablespoons butter
1 1/2 cups breadcrumbs
1 cup milk
2 eggs

Steps:

Sprinkle the rice and salt into the boiling water.
Cover and cook slowly until the water is absorbed, 7-10 minutes.
Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
Stir in 1 egg and 2 tablespoons of the butter.
Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
Carefully dip each cake into the egg and then cover with crumbs.
Melt the remaining 4 tablespoons of butter in a skillet with the oil.
When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

Nutrition Facts : Calories 538.1, FatContent 31.1, SaturatedFatContent 14.6, CholesterolContent 160.1, SodiumContent 775.6, CarbohydrateContent 52, FiberContent 2.5, SugarContent 2.7, ProteinContent 12.4

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