Pastabilities Unlocked
Korean-Italian Crispy Rice-Pasta Mushroom Corn Cakes with Briny Cream Sauce
30 minutes
Serves 4
DinnerKoreanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Korean rice cakes and Italian arancini, these fusion cakes use rice and pasta as unlikely partners, all unified by the zing of pickle brine in a silky cream sauce. If you’ve never fried leftover carbs into crispy cakes, you’re about to join the club.
Ingredients
Yield
4
Instructions
- 01Heat 1 tablespoon oil in a large skillet over medium-high. Add chopped mushrooms and a pinch of salt, and sauté until deep golden and dry, about 7 minutes. Transfer to a large bowl.
- 02Add cooled rice, chopped pasta, corn, scallions, and 1 teaspoon salt to the bowl and toss to combine.
- 03In a small bowl, lightly beat 1 egg and add to the rice mixture. Mix thoroughly until everything clumps together.
- 04Form the mixture into 8 thick patties, compressing firmly so they hold together.
- 05Spread panko on a plate. Beat the second egg in a shallow bowl. Dip each cake in egg, then coat with panko on all sides. Set aside on a tray.
- 06Wipe the skillet, then add remaining oil and butter over medium heat. When butter foams, add cakes and fry until deep golden and crisp, about 4 minutes per side. Work in batches to avoid crowding.
- 07While cakes cook, combine cream and pickle brine in a small saucepan. Bring to a simmer over low heat, stirring often, until slightly thickened, 4-5 minutes. Season with remaining 1/4 teaspoon salt and black pepper.
- 08Drain cakes briefly on paper towels. Plate 2 cakes per person, drizzle generously with briny cream sauce, and scatter with extra mushrooms, corn, or scallions if you saved any.
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