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Rice Fritters

1/4        Head Napa cabbage (5oz)
1c         Cooked medium-grain rice (such as sushi rice), cooled
3/4c     Chopped green onions (about 6)
2 c        Panko (Japanese breadcrumbs), divided
1 lg       Egg, beaten to blend
4oz       Chipotle Honey Mustard
Sunflower or vegetable oil for frying

Prep:  Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds. Drain; pat dry. Finely chop. Mix cabbage, rice, green onions, and 3/4 cup panko; season to taste with salt and pepper. Stir in egg. Place remaining 1 1/4 cups panko on plate. Measure heaping tablespoonful of rice mixture; press together firmly to form ball, then flatten slightly into disk. Press disk into panko to coat. Repeat with remaining rice mixture. Cover and chill 30 minutes.Add enough oil to heavy medium skillet to reach depth of 2 inches. Heat oil to 375degrees Fahrenheit. Working in batches, fry rice fritters until golden brown, about 1 minute per side. Transfer fritters to paper towels to drain. Serve hot with small dish of Chipotle Honey Mustard on the side.