Crispy Rice Cake (with celery salad + avocado)
If I asked you, could you imagine the contents of your refrigerator when you were growing up? Was there a perennially empty jar of Miracle Whip no one could bear to throw away? Half-sandwiches wrapped in wax paper? Perhaps some jello setting? My mother was never one to waste and she had a knack for giving left-overs a second life. One of my favorite second-comings was the reworking of rice. I always enjoyed freshly-made rice , simply dressed with butter, salt and pepper, on seconds day it would be browned and fried and sometimes turned into Spanish rice with the aid of tomatoes. These days, however, I am loving this new take on rice; the Persian variety where it is mixed with veggies and fried as patties, known as talhdig. It is something quite special too special to be considered a second, so in my world it takes first in the seconds category and that is quite an honor.
I re-visited the idea when testing savory recipes for Cherbourg Cyprus. What could be more simple and more delicious than a Crispy Rice Cake? I like this version from Martha Stewart (aside; have you seen her show with Snoop Dogg, incredible! I am completely and utterly jealous) Martha tops her rice cake with sliced avocado and a salad of celery and radishes with a bright vinaigrette, it is brilliant! You could deviate on that part, however; hearken back to the old rice cake fad of the 90’s and get creative if you are so inclined. The base mix is warm and humble, it is Ieft-over rice mixed with zucchini, mint, Parmesan, lemon zest, and eggs, fried to perfection, and topped with a fresh salad. And it’s filling enough to be a meal. Enjoy this burst of springtime on your plate, you will be surprised by this one it is absolutely delicious!
Be Sweet &
see you soon,
Geri
Crispy Rice Cake
(with avocado + celery salad)
Ingredients
2 C. cooked rice
1 C. coarsely-grated zucchini
1/2 C. freshly-grated Parmesan
3 large eggs
2 Tbsp. freshly-sliced mint, plus leaves for serving
1/2 tsp. grated zest, plus 1 tsp. fresh juice
kosher salt and freshly-ground pepper
1/4 C. olive oil. plus 2 tsp.
2/3 C. thinly-sliced celery
2/3 C. thinly-sliced radishes
1 avocado, sliced
Directions
In a bowl, combine rice, zucchini, Parmesan, eggs, sliced mint, lemon zest, 1 tsp. salt and 1/4 tsp. pepper and mix thoroughly.
Heat 1/4 C. olive oil in a skillet over medium-high. Once the oil is shimmering, pour rice mixture into center of pan and press with the back of a spoon until flattened to a 1/2-inch thick pancake.** Cook until bottom is golden brown and edges are crisp, about 4-5 minutes. Carefully slide the rice cake from the skillet onto a plate. Flip the plate onto another plate and then return to skillet. Cook on second side until golden brown, 3-4 minutes more. Transfer to a cutting board or serving plate.
In small bowl, toss together celery, radishes, lemon juice, remaining 2 tsp. olive oil, Season with salt and pepper. Arrange avocado on rice cake; season with salt. Top with salad and additional mint leaves. Cut into wedges; serve.
**Alternately, divide rice mixture into four equal portions and fry individual cakes for greater ease in flipping.
