Savory Rice Cakes
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes
2
Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl
3
Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose)
4
Transfer to wax paper as formed
5
Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total
6
Transfer to a plate and keep warm, loosely covered with foil
7
Cook remaining 4 cakes in remaining tablespoon oil
8
Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes
9
Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl
10
Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose)
11
Transfer to wax paper as formed
12
Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total
13
Transfer to a plate and keep warm, loosely covered with foil
14
Cook remaining 4 cakes in remaining tablespoon oil