Miso-Butter Corn Rice Cakes with Chili Lime Crunch

Ingredients

• cooked short-grain rice, cooled3 cups
• egg1 large
• corn kernels1 1/2 cups
• white miso paste2 tbsp
• butter, softened2 tbsp
• scallions, thinly sliced3
• rice flour1/4 cup
• neutral oil2 tbsp
• lime zest and juice1 lime
• crispy chili flakes1 tsp

Method

1. 1In a bowl, mash together the cooled rice, egg, rice flour, and half the scallions until sticky enough to hold shape.
2. 2Mix the corn with miso and butter in a second bowl.
3. 3Form the rice into 8 thin patties, placing a spoonful of the corn mixture in the center of four patties and topping with the remaining patties; seal the edges.
4. 4Heat the oil in a skillet over medium heat and fry the cakes until deeply golden on both sides, about 3 to 4 minutes per side.
5. 5Reduce heat if needed so the centers warm through without burning the crust.
6. 6Stir lime zest, lime juice, and chili flakes together.
7. 7Serve the rice cakes topped with the remaining scallions and the chili-lime mixture.

Tips

• Use cold rice so the mixture binds cleanly and doesn't turn mushy.
• A thin patty cooks more evenly than a thick one, especially when filled.
• If miso is very salty, add an extra spoonful of butter or a little water to the corn filling.

Nutrition