Crispy Cheddar Rice Cakes
Ingredients
- 400 gWhite rice (cooked and cold)
- 2 pcEgg (beaten)
- 30 gWheat flour
- 100 gCheddar cheese (grated)
- 1 pcYellow onion (very finely minced)
- 1 tbspFlat-leaf parsley (chopped)
- 30 gUnsalted butter
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat in a dry pan to restore the crunch.
