RICE CAKES

RICE CAKES

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

• 2 cups leftover white rice, preferably long-grain or Carolina Gold

• 2 eggs, lightly beaten

• 1 cup finely chopped zucchini

• 3 tablespoons chopped mint

• ⅓ cup green onion, chopped

• 1 cup sharp white Cheddar, grated on the large hole of a box grater

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons butter

PREPARATION

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.)

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.