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Title: N.Y.T. Rice Cakes
Categories: Rice, Squash, Herbs, Vergetables, Cheese
Yield: 5 servings

2 c Leftover white rice
2 lg Eggs; lightly beaten
1 c Fine chopped zucchini
3 tb Chopped mint
1/3 c Green onion; chopped
1 c Sharp white Cheddar; grated
- on the large hole of a box
- grater
1 ts Salt
1/2 ts Black pepper
2 tb Butter

In a large bowl, gently mix everything except the
butter. Over medium-high heat, heat the butter in a
large frying pan until it is foaming. (A nonstick pan is
good for this purpose but cast iron can work well, too.)

Working in batches if necessary, and adding more butter
as needed, use a large spoon or measuring cup to place a
scoop of the rice mixture in the pan. Press down with
the back of a spatula to form a patty. Cook 3 to 4
minutes, or until golden and crisp on the bottom. Gently
flip patty and cook another 3 minutes or until golden.
Keep warm on a paper-towel-covered plate or pan in a
warm oven.

By Kim Severson

YIELD: 4 to 6 cakes

RECIPE FROM: https://cooking.nytimes.com

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