Edamame Sesame Rice Patties with Cucumber Slaw

Crisp stovetop rice patties with lightly mashed edamame and sesame seeds, served with a cool cucumber slaw dressed in rice vinegar and sesame oil.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 cups cooked rice
• 1 cup shelled edamame
• 1 large egg
• 1 tablespoon sesame seeds
• 1 tablespoon soy sauce
• 2 stalks green onion
• 2 tablespoons neutral oil
• 1 medium cucumber
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.25 teaspoon salt

Cooking instructions

1. If using frozen edamame, cook it according to the package directions, then drain and cool briefly. Thinly slice the cucumber and green onions. (about 5 min)
2. Mash the edamame lightly in a bowl, leaving some pieces intact. Add the cooked rice, egg, sesame seeds, soy sauce, and half of the green onions. Stir until evenly combined. (about 3 min)
3. Shape the mixture into eight patties about ½ inch thick. If the mixture feels loose, press firmly while shaping. (about 4 min)
4. Toss the cucumber with the rice vinegar, sesame oil, salt, and remaining green onions. Set aside while the patties cook. (about 2 min)
5. Heat the neutral oil in a large nonstick skillet over medium heat. Add the patties in a single layer and sear for 4 to 5 minutes, until the bottoms are crisp and browned. (about 5 min) — Medium heat
6. Flip the patties carefully and sear for 4 to 5 minutes more, until crisp on the second side and heated through. (about 5 min) — Medium heat
7. Serve the hot rice patties with the cucumber slaw. (about 1 min)