Crispy Rice Cakes

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings

8 cakes

Yield

8 servings

Calories

Approximately 120 calories per cake.

Try our Crispy Rice Cakes, a delightful twist on a traditional favorite. These cakes transform leftover rice into a scrumptious snack or accompaniment that’s both economical and eco-friendly. Each bite offers a satisfying crunch, followed by the soft, flavorful interior, making them irresistibly appealing. This recipe is a testament to the versatility of rice, incorporating simple ingredients to elevate it into a dish that’s both comforting and sophisticated. Ideal for repurposing that extra rice in a deliciously creative way, these cakes are a hit at gatherings, as a side to your main courses, or even as a standalone treat. With their golden exterior and tender heart, Crispy Rice Cakes promise a textural contrast that’s a joy to the senses. Whether you’re a kitchen novice or a culinary expert, this recipe will guide you to perfect results, inviting you to explore the endless possibilities of rice. These Crispy Rice Cakes are a wonderful way to breathe new life into leftover rice, transforming it into a dish that’s as versatile as it is delicious. Whether you’re looking for a new favorite snack, a unique side dish, or a way to reduce food waste, this recipe is sure to inspire and satisfy.

Ingredients

2 cups cooked rice, cooled (a great use of leftover rice)
1/2 cup all-purpose flour (for binding)
1/4 cup grated Parmesan cheese (adds a savory depth)
2 green onions, finely chopped (for a fresh burst of flavor)
1 large egg, beaten (helps to bind the ingredients)
Salt and pepper to taste (seasoning is key)
2 tablespoons olive oil (for frying, adds a subtle flavor)

Instructions

In a large bowl, combine the cooked rice, all-purpose flour, grated Parmesan cheese, chopped green onions, and the beaten egg.
Season with salt and pepper to taste.
Mix well until the ingredients are thoroughly combined.
Heat the olive oil in a large skillet over medium heat.
Form the rice mixture into patties, about 3 inches in diameter.
Fry the patties in the hot oil until they are golden brown and crispy, about 4-5 minutes per side.
Work in batches to avoid overcrowding the pan.
Transfer the crispy rice cakes to a paper towel-lined plate to drain any excess oil.
Serve hot, either as a snack with your favorite dipping sauce or as a side dish to complement your main meal.

Tips & Tricks

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Add finely chopped vegetables like bell peppers or carrots to the mix for an extra nutritional boost and color.
For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes) and use a plant-based cheese.

Mise en Place

Ingredients

Utensils

Cooked rice
All-purpose flour
Grated Parmesan cheese
Green onions
Large egg
Salt and pepper
Olive oil

Large bowl
Large skillet
Spatula
Paper towel-lined plate

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