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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 40 min Start to finish: 40 min 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. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.
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