Here’s a simple recipe for Mini Rice Cakes—crispy on the outside, soft on the inside, and perfect as a snack or dessert base.
🍚 Mini Rice Cakes
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Makes: 12–15 mini cakes
Ingredients
- 1 cup cooked rice (preferably sticky or short-grain)
- 1 egg
- 2 tablespoons grated cheese (optional, for savory)
- 1–2 tablespoons flour (to bind)
- Salt and pepper, to taste
- 2 tablespoons oil (for frying)
Optional flavorings:
- Herbs (parsley, chives) for savory
- Honey, cinnamon, or cocoa powder for sweet
Instructions
1. Prepare the mixture
- In a bowl, combine cooked rice, egg, flour, salt, pepper, and optional cheese or flavorings.
- Mix until sticky and well combined.
2. Shape mini cakes
- Take small spoonfuls of the mixture and shape into 1–2 inch round patties.
3. Cook
Pan-fry method:
- Heat oil in a nonstick skillet over medium heat.
- Fry mini cakes 2–3 minutes per side, until golden brown and crispy.
Oven-bake method:
- Preheat oven to 375°F (190°C).
- Place cakes on a greased baking sheet.
- Bake 15–20 minutes, flipping halfway, until lightly golden.
4. Serve
- Serve warm as a snack, side dish, or with dipping sauces (soy sauce, ketchup, yogurt dip, or honey).
Tips & Variations
- For extra crispiness, sprinkle a little breadcrumbs on the cakes before frying.
- Add finely chopped vegetables like carrots or spinach for a healthier version.
- Sweet mini rice cakes: mix cooked rice with honey and cinnamon, skip salt and cheese.
If you want, I can give you a version with crispy rice cakes flavored like sushi or Asian street food, which are extra crunchy and addictive. Do you want me to do that?