Recipe: Crispy Rice Patties

CRISPY RICE PATTIES

"OK, these are a little tricky to make, meaning you must follow the directions. Don't go off-script! But what a fab way to use up any rice left in the pot. You must use same-day cooked rice (not leftover rice that has been refrigerated) so that the patties stick together. These patties are crispy, crunchy and puffy! A dab of soy sauce is brushed on top before tile patties go on the skillet."



1 cup cooked rice per patty
Cooking oil
Soy sauce

Line a baking sheet with parchment or wax paper. Fill a bowl with cool water.

Dip your hands in the water, shaking off the excess (this prevents the rice from sticking to your hands). Scoop up a small handful of rice (about the size of a golf ball). Shape into a flat patty. Place the patty on the prepared baking sheet. Repeat with the remaining rice. You'll need to dip your hands in the water for each patty.

Chill in the refrigerator for at least 1 hour or up to eight hours.

WHEN READY TO COOK:
Heat a nonstick skillet on medium heat. When hot, swirl in the oil. Brush both sides of the rice patty with soy sauce. Add as many rice patties as will iii in the skillet. Cook for 3 to 4 minutes per side, or until crispy. Serve immediately.

Source: Steamy Kitchen's Healthy Asian Recipes