Crispy Cheddar Rice Cakes

Patties with a deep brown crust that cracks under the tooth, revealing a soft, gooey center from the melted cheddar. The scent of nutty butter and sautéed onions fills the kitchen.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 582
• Protein: 18 g
• Carbs: 86 g
• Fat: 18 g

Ingredients

• 400 g White rice ( cooked and cold )
• 2 piece Egg ( beaten )
• 30 g Wheat flour
• 100 g Cheddar cheese ( grated )
• 1 piece Yellow onion ( very finely minced )
• 1 tbsp Flat-leaf parsley ( chopped )
• 30 g Minimum butter sweet
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Base preparation

   In a large mixing bowl, combine the cooked, cold white rice with eggs and flour. The mixture should be sticky and hold its shape when pressed in your palm.

2. Seasoning and filling

   Fold in the finely minced yellow onion, grated cheddar, and chopped flat parsley. Add two pinches of grey sea salt and ground black pepper. Mix vigorously with a spatula.

3. Shaping

   Form balls the size of a clementine, then flatten them into discs about 2 centimeters thick. The edges should be clean to avoid burning.

4. Pan searing

   Heat the butter in a hot pan until foamy. Place the patties without crowding them. Let them brown for 4 minutes per side until a golden crust forms and the patty lifts easily without breaking.

Chef's tips

• Always use cold rice, otherwise the patty will fall apart during cooking.
• If the mixture sticks too much to your hands while shaping, dampen your palms with water.
• Do not flip the patty too early: it should release itself from the pan once the crust is formed.

Storage

Keep refrigerated for up to 48 hours. Reheat in a dry pan to restore the crunch.