This is a riff on Wild Rice Cakes with Bacon from The Best of Cooking Light, 2004. I searched and found an online version here.
I made the original version years ago and loved them so I would highly recommend them but I also use the same technique for any kind of leftover “flavored” rice. Mr. Foodie isn’t really head over heels for them, I don’t know why, but I love them. The end result will only be as good as the rice you started with so make sure whatever rice you’re using is one that you enjoyed the first time around.
Leftover Rice Cakes
- 2 eggs
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1 1/2 cups leftover rice
- oil for frying
Combine the first three ingredients in a large bowl.
The batter will be thick…in reality, I probably could have thinned this one with a little milk or water but I didn’t.
Fold in the rice until well combined.
Heat oil in a non-stick skillet over medium heat and drop mixture by spoonfuls. Flatten a little with the back of the spoon and cook until golden brown. Flip and cook other side until golden. Drain on paper towels and serve warm or at room temperature.
I bet these would also make awesome little appetizers with a sweet and/or spicy dipping sauce.