Rice Cakes

• 2 cups leftover white rice, preferably long-grain or Carolina Gold
• 2 eggs, lightly beaten
• 1 cup finely chopped zucchini
• 3 tablespoons chopped mint
• 13 cup green onion, chopped
• 1 cup sharp white Cheddar, grated on the large hole of a box grater
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter

1. In a large bowl, gently mix everything except the butter.
2. Over medium-high heat, heat the butter in a large frying pan until it is foaming.
3. (A nonstick pan is good for this purpose but cast iron can work well, too.)
4. 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.
5. Press down with the back of a spatula to form a patty.
6. Cook 3 to 4 minutes, or until golden and crisp on the bottom.
7. Gently flip patty and cook another 3 minutes or until golden.
8. Keep warm on a paper-towel-covered plate or pan in a warm oven.

leftover white rice, eggs, zucchini, mint, green onion, white cheddar, salt, black pepper, butter

Taken from cooking.nytimes.com/recipes/1016676 (may not work)