Rice Cakes

Name: Rice Cakes
Total time: 20 min
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

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Total: 20 minutes

Servings: 5

Author : Kim Severson

cheddar mint rice

Ingredients

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2 cups leftover white rice, preferably long-grain or Carolina Gold2 eggs, lightly beaten1 cup finely chopped zucchini3 tablespoons chopped mint1/3 cup green onion, chopped1 cup sharp white Cheddar, grated on the large hole of a box grater1 teaspoon salt1/2 teaspoon black pepper2 tablespoons butter

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Instructions

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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.