Savory Rice Cakes

• 3 scallions, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon finely chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons olive oil
• 2 cups unsalted cooked rice at room temperature
• 2 large eggs, lightly beaten
• 1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)

1. Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes.
2. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl.
3. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose).
4. Transfer to wax paper as formed.
5. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total.
6. Transfer to a plate and keep warm, loosely covered with foil.
7. Cook remaining 4 cakes in remaining tablespoon oil.

scallions, carrot, celery, garlic, thyme, salt, black pepper, olive oil, unsalted cooked rice, eggs, bread crumbs

Taken from www.epicurious.com/recipes/food/views/savory-rice-cakes-109222 (may not work)