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Gallery Crispy Rice Cake with Celery Salad and Avocado Credit: Armando Rafael Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 2 cups cooked rice 1 cup coarsely grated zucchini (from 1 small) 1/2 cup freshly grated Parmesan 3 large eggs 1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice 2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving Kosher salt and freshly ground pepper 1/4 cup plus 2 teaspoons extra-virgin olive oil 2/3 cup thinly sliced celery (from 2 stalks), plus leaves for serving 2/3 cup thinly sliced radishes 1 avocado, thinly sliced
Cook’s Notes While it’s impressive to serve the rice as one large round cut into wedges, you can also divide the mixture into four equal portions and fry individual rice cakes.
Gallery Crispy Rice Cake with Celery Salad and Avocado Credit: Armando Rafael
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Crispy Rice Cake with Celery Salad and Avocado Credit: Armando Rafael
Crispy Rice Cake with Celery Salad and Avocado
Credit: Armando Rafael
Crispy Rice Cake with Celery Salad and Avocado
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 cups cooked rice 1 cup coarsely grated zucchini (from 1 small) 1/2 cup freshly grated Parmesan 3 large eggs 1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice 2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving Kosher salt and freshly ground pepper 1/4 cup plus 2 teaspoons extra-virgin olive oil 2/3 cup thinly sliced celery (from 2 stalks), plus leaves for serving 2/3 cup thinly sliced radishes 1 avocado, thinly sliced
Directions
In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.
Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.
In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.
Cook’s Notes While it’s impressive to serve the rice as one large round cut into wedges, you can also divide the mixture into four equal portions and fry individual rice cakes.
Cook’s Notes
While it’s impressive to serve the rice as one large round cut into wedges, you can also divide the mixture into four equal portions and fry individual rice cakes.
Reviews
Add Rating & Review
Reviews
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All Reviews for Crispy Rice Cake with Celery Salad and Avocado
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crispy Rice Cake with Celery Salad and Avocado
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
