A quick little thing that`s easy to throw together if you should find yourself with some leftover cooked rice in the fridge. You can use any firm cheese you prefer, but I think it`s nice to use one with a bit of flavour. In my version I`ve used comté. I`ve topped my rice cakes with herb mayo, mushrooms and toasted pine nuts, but again, use what you have/prefer. They are nice by themselves, but some kind of sauce or dip really elevates them!
Ingredients
- ½ x yellow onion
- 1 tbsp fresh herbs
- 5 dl cooked rice
- 50 g grated cheese
- 2 x eggs
- 1 tsp olive oil
- ½ tsp salt
- 1 pinch black pepper
- 3 tbsp neutral oil
Method
- Finely slice the onion and fresh herbs. I used dill, but most soft herbs will work well.
- Mix together rice, grated cheese, eggs, 1 tsp olive oil, onion, chopped herbs and a little salt and pepper in a bowl.
- Heat up neutral oil in a non stick pan. Use a spoon to scoop the mixture into the pan, forming round "cakes". Cook until crispy and golden on both sides.
- Sprinkle the rice cakes with a little salt while they`re still hot from the pan. Serve with the topping of your choice!
