Crispy rice has a revered place in many cultures. These rice cakes, which work well as dill rice side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Over medium-high heat, heat the butter in a large frying pan until it is foaming. A nonstick pan is good for this purpose but cast iron can work well, too.
Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven. About UsNYT Cooking is a subscription service of The New York Times. These cute little patties are a great way to get my whole family to enjoy salmon, even my toddler!