Food & Cooking Recipes Salad Recipes Crispy Rice Cake with Celery Salad and Avocado 2.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 21, 2017 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 35 mins Total Time: 35 mins Servings: 4 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. Ingredients 2 cups cooked rice 1 cup coarsely grated zucchini (from 1 small) ½ cup freshly grated Parmesan 3 large eggs ½ teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice 2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving Kosher salt and freshly ground pepper ¼ cup plus 2 teaspoons extra-virgin olive oil ⅔ cup thinly sliced celery (from 2 stalks), plus leaves for serving ⅔ cup thinly sliced radishes 1 avocado, thinly sliced Directions In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper. Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center 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, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board. In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve. 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. Rate it Print