Rice Cakes

Name: Rice 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; 13 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

9 ingredients

8 steps

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
13 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

Directions

1

In a large bowl, gently mix everything except the butter.
2

Over medium-high heat, heat the butter in a large frying pan until it is foaming.
3

(A nonstick pan is good for this purpose but cast iron can work well, too.)
4

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.
5

Press down with the back of a spatula to form a patty.
6

Cook 3 to 4 minutes, or until golden and crisp on the bottom.
7

Gently flip patty and cook another 3 minutes or until golden.
8

Keep warm on a paper-towel-covered plate or pan in a warm oven.