Savory Rice Cakes

Name: Savory Rice Cakes
Ingredients: 3 scallions, finely chopped; 1 carrot, finely chopped; 1 celery rib, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon finely chopped fresh thyme; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 5 tablespoons olive oil; 2 cups unsalted cooked rice at room temperature; 2 large eggs, lightly beaten; 1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)

11 ingredients

7 steps

Ingredients

3 scallions, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 teaspoon finely chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
2 cups unsalted cooked rice at room temperature
2 large eggs, lightly beaten
1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)

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.