Ingredients:

  • 2 cups (310g) cooked white rice, chilled overnight
  • 1 large egg, beaten
  • 1 cup (100g) finely grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15g) fresh parsley, finely chopped
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 2 tbsp (30ml) neutral oil

Instructions:

  1. In a large bowl, combine the chilled rice, beaten egg, grated Parmesan, melted butter, parsley, garlic powder, salt, and pepper. Fold the mixture gently with a spatula until the rice is evenly coated.
  2. Scoop approximately 2 tablespoons of the mixture for each cake and gently press the rice into a disc about 1/2 inch thick.
  3. Heat the neutral oil in a skillet over medium heat until it shimmers.
  4. Carefully place the patties in the pan. Fry for 3–5 minutes per side without moving them until they develop a mahogany-colored, crisp edge and are golden brown.