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Crispy Rice Cake with Celery Salad and Avocado

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Recipe photo courtesy of Armando Rafael

An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.

Source: Martha Stewart Living, September 2017
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

While it's impressive to serve the rice as one large round cut into wedges, you can also divide the mixture into four equal portions and fry individual rice cakes.

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How would you rate this recipe?
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  • MS10765993
    18 JUN, 2018
    I always follow a recipe as written the first time- no exceptions. The taste was there , but I couldn’t flip it - too watery! A little voice in my head kept telling me to squeeze the water out of the zucchini and that 3 eggs was to many( I believe it belonged to my Italian Mother) ..I did not listen. This is essentially a modified frittata. I should have been able to plate flip it like I have been doing for many years. I tried popping it under the broiler - moderate success. I used it as a side rice dish. I did like it , just wish it had been crispy .
    Reply
  • halfnelson79079
    2 MAR, 2018
    Love the rice cakes! They can be made using so many different veggies, herbs, fruit. Take the time to make beautiful toppings!! These are real, conversation stoppers at dinner parties!! I cook them on my pancake grill, stove top, you can make 2 at a time! Have fun.raf
    Reply

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