Crispy Rice Cake With Celery Salad And Avocado Recipe

Ingredients

2 cups cooked rice

1 cup coarsely grated zucchini (from 1 small)

1/2 cup freshly grated Parmesan

3 large eggs

1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice

2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving

Kosher salt and freshly ground pepper

1/4 cup plus 2 teaspoons extra-virgin olive oil

2/3 cup thinly sliced celery (from 2 stalks), plus leaves for serving

2/3 cup thinly sliced radishes

1 avocado, thinly sliced

Preparation

In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.

Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.

In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.