Miso-Charred Corn Rice Cakes with Scallion Sesame Crunch

Ingredients

• cooked short-grain rice3 cups
• corn kernels1 1/2 cups
• white miso2 tablespoons
• egg1 large
• rice flour3 tablespoons
• scallions, thinly sliced1/2 cup
• sesame seeds2 tablespoons
• neutral oil3 tablespoons
• soy sauce1 teaspoon
• lime juice1 tablespoon

Method

1. 1Blister the corn in a hot dry skillet until browned in spots, then cool slightly.
2. 2Mix the rice, miso, egg, rice flour, soy sauce, and lime juice until the grains are lightly bound.
3. 3Fold in most of the corn and form eight compact patties.
4. 4Heat oil in a skillet over medium-high and fry the patties 3–4 minutes per side until crisp and deep golden.
5. 5Toss the scallions with the remaining corn and sesame seeds for a quick crunchy topping.
6. 6Serve the rice cakes hot with the scallion-sesame mixture spooned over the top.

Tips

• Chill the patties for 10 minutes if your rice feels loose.
• Use a nonstick or well-seasoned pan so the crust releases cleanly.

Nutrition