Ingredients
The following ingredients have 60 Servings
- 2 cups leftover white rice, preferably long-grain or Carolina Gold
- 2 eggs, lightly beaten
- 1 cup finely chopped zucchini
- 3 tablespoons chopped mint
- 1/3 cup green onion, chopped
- 1 cup sharp white Cheddar, grated on the large hole of a box grater
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
Instruction
- In a large bowl, gently mix everything except the butter. 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.
