Crispy Rice Cakes with Ribboned Carrot Salad

15 minutesMakes 2 servings
We’ve never been *that good* at cooking the proper amount of rice for one meal, so we’re always looking for easy ways to put the leftovers to good use. Enter these crispy rice cakes: they come together in seconds and cook up into golden brown patties that are crispy on the outside and gooey in the middle.



2 cups sushi rice, cooked (leftover rice is great for this)

1 egg

½ bunch cilantro, finely chopped

½ bunch mint, leaves finely chopped

3 scallions, sliced into thin ovals

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

½ cup canola oil (for frying)


3 carrots, peeled into long ribbons

3 scallions, green parts sliced into ovals

Juice of half a lemon

Step 1

In a mixing bowl, combine cooked rice, herbs, vinegar, soy sauce and the egg. Mix with a spoon until the ingredients are well-combined and form into patties.

Step 2

Place a large pan over medium-high heat and add a few glugs of canola oil. When oil is very hot, add the patties and let cook for 2 to 3 minutes per side, until crispy and golden. When they’re cooked, let drain briefly on paper towels.

Step 3

Combine ribboned carrots and scallions in a bowl. Dress salad with lemon juice, a glug of olive oil and a pinch of salt.