Community recipe
Crispy Cheddar Rice Cakes with Tomato-Corn Salsa
Golden-edged rice cakes packed with sharp cheddar and scallions, served with a juicy lime-bright tomato and corn salsa. Chilling the rice first helps the cakes hold together and crisp beautifully; two cakes per person make a satisfying vegetarian supper or brunch.
- Serves
- 4
- Prep
- 50 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 180 g long-grain white rices, rinsed
- 360 ml waters
- 3 g fine salt
- 2 medium tomatoes, washed, dried, and diced
- 150 g corn kernels, thawed and drained if frozen
- 10 g fresh cilantros, rinsed, dried, and finely chopped
- 1 lime, juiced
- 1 g fine salt
- 2 large eggs, lightly beaten
- 85 g sharp cheddar, grated
- 30 g scallions, thinly sliced
- 30 g all-purpose flour
- 1 g garlic powder
- 1 g black pepper
- 2 g fine salt
- 30 ml olive oils
- 1 ripe avocado, rinsed, dried, peeled, pitted, and diced
- 120 g sour creams
Make it
Instructions
- 01
Cook the rice
Set out a medium saucepan with a tight-fitting lid and a rimmed tray or shallow container for cooling. Rinse 180 g long-grain white rice in a fine-mesh strainer under cool water until the runoff is mostly clear. Add it to the saucepan with 360 ml water and 3 g fine salt. Bring to a boil over medium-high heat, stir once, cover, and reduce the heat to low. Simmer for 15 minutes, until the water is absorbed and the grains are tender; remove from the heat and let stand, covered, for 5 minutes. | Why: Rinsing removes excess surface starch, while covered cooking gives the cakes distinct, tender grains.
- 02
Cool the rice safely
Spread the cooked rice in a thin layer on the tray. Let the steam escape for about 5 minutes, then refrigerate uncovered for 25 minutes, until thoroughly cool. Keep it refrigerated while you prepare the other components. | Why: Cool, dry rice is easier to shape and less likely to crumble in the pan.
- 03
Mix the fresh salsa
Wash and dry 2 medium tomatoes, then dice them into small pieces and place in a medium bowl. If using frozen corn, thaw it and drain away any liquid before measuring 150 g corn kernels into the bowl. Rinse, dry, and finely chop 10 g fresh cilantro; add it with the juice of 1 lime and 1 g fine salt. Stir gently and set aside at room temperature while you make the cakes. | Why: A brief rest lets the citrus season the vegetables without making them limp.
- 04
Bind and season the rice mixture
In a large bowl, lightly beat 2 large eggs. Stir in 85 g sharp cheddar, grated, 30 g scallions, thinly sliced, and the cooled rice. Sprinkle over 30 g all-purpose flour, 1 g garlic powder, 1 g black pepper, and 2 g fine salt. Mix until evenly combined; the mixture should clump when pressed. Divide it into 8 portions and shape each into a compact patty about 1.5 cm thick, pressing any loose grains back into place. | Why: The eggs and flour bind the grains, while the measured seasoning makes the cakes flavorful all the way through.
- 05
Pan-fry until crisp
Set a large nonstick or well-seasoned skillet over medium heat. Add 30 ml olive oil and heat until it shimmers, about 1 minute. Arrange 4 patties in the pan without crowding. Cook for 3–4 minutes per side, adjusting the heat so they sizzle steadily without scorching; turn once with a thin spatula. They are ready when deeply golden and crisp on both sides and hot in the center. Transfer to a plate and repeat with the remaining patties, adding a little less oil if the pan still looks glossy. Fry in batches for about 14–16 minutes total. | Why: Moderate heat gives the centers time to set while the outside develops a crunchy crust.
- 06
Garnish and serve
Rinse and dry 1 ripe avocado, remove the pit and peel, then dice the flesh. Divide the hot cakes among four plates. Spoon the salsa over and around them, then finish with the avocado and 120 g sour cream. Serve immediately while the edges are crisp. | Why: Cool, creamy toppings balance the warm, savory crunch of the cakes.
