Crispy Rice Cake With Celery Salad And Avocado Recipes

CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO

Steps:

• 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.

CRISPY RICE SALAD WITH KALE

Steps:

• Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
• Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
• Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
• In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
• Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.

10-MINUTE RICE CAKES

Steps:

• Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
• Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.