Rice Cakes with Overcooked Rice by Annie Fassler | Serious Crust - Recipe Print View

In a small pan over medium heat, heat enough oil to coat the bottom. Add leek, shallot, salt, and pepper, and cook until softened and the edges are starting to brown, about 6-9 minutes. Combine the cooked shallot and leek in a mixing bowl with the rice, garlic powder, and parmesan. Stir to thoroughly combine. Using roughly 1/4-1/3 a cup of the rice mixture at a time, form small patties. Add more oil to the pan, enough to cover the bottom. Add patties, and cook until golden and crispy on one side, then flipping to cook until golden and crispy on the other.