The Norseman made these cakes to use up some leftover rice awhile back. We had invited some friends for supper, made rice, and they brought more rice! There were leftovers for days. These little cakes are tasty and packed with protein. If you like a savory breakfast, these are perfect. Now, the amounts are my best guesses. The Norseman does not measure. Ever. As I am writing this recipe down and asking for amounts, he exclaims, “I am an artist! You can’t get people to paint the Mona Lisa just by giving them instructions!” So for the rest of us non-artists, here is an actual recipe. If something is off, well, I’m no artist! Some of this you are just going to have to eyeball. This is not a recommended recipe for beginners or timid chefs.
- 1.5 cups leftover rice
- 3 tbsp mirin
- 1.5 tbsp black vinegar (or balsamic vinegar)
- Oil or butter, for frying
- 1/3 cup chopped onion
- 3 eggs, beaten
- 1 heaping tbsp mayonnaise (Duke's brand)
- 1/2 tsp sriracha sauce
- 1/2 tsp honey
- To make the cakes:
- Drizzle mirin and black vinegar (or balsamic vinegar) over the rice to moisten it. Stir and let sit while heating oil or butter in a frying pan over medium heat.
- Add the onions to the frying pan and cook until slightly caramelized.
- Add the onions and eggs to the rice mixture, and stir.
- Form cakes by scooping the mixture into the frying pan with a large spoon, and flattening the into a cake. Cook until the cake comes up easily. Flip and cook until the other side is browned. Remove to a plate. You may need to add more oil or butter to the pan in between cakes.
- To Make the Sauce:
- In a small dish, mix the mayonnaise, sriracha, and honey. Taste and adjust honey and sriracha for desired balance of spicy to sweet.