My oldest started kindergarten a couple weeks ago. He’s done fantastically well, no tears at all, and comes home every day with a grin on his face. After his first week, though, he did ask if he was done. So we had the conversation about what the school year means vs. summer break, and “first kid school” {elementary school}, “second kid school” {middle school}, and third kid school {high school}, and then there’s even more school–“adult school” {college}, and then more adult school, for more specialty {graduate school}! Yesterday my son said to me, “Mommy, when you grow up you’re going to be a cooker, right? You love to cook. Are you going to cooker school when you grow up?”
I just smiled and said, “Yup.”
You don’t need cooker school for this recipe–just a Farmer’s Stand–Run and get some corn, zucchini, and tomatoes, and you’re halfway there to making a fresh summer succotash! The rest: leftover rice, a can of cannellini beans, breadcrumbs…and you have a crispy rice cake to have with the succotash.
Chop up all your succotash ingredients about the same size and start sautéing,
Add chopped tomatoes and parsley for a little freshness,
Pan-fry your rice cakes, and voilá!
RICE CAKES WITH SUMMER SUCCOTASH
INGREDIENTS FOR THE SUCCOTASH
- 4 ears fresh corn, shucked and kernels cut off into a bowl
- 2 small to medium zucchini, diced
- 1 medium yellow onion, diced
- 1 can cannellini beans, drained and rinsed
- 2-3 small tomatoes, diced
- 1/2 cup fresh Italian parsley, chopped
- 1 cup water
- 4 tablespoons butter
INGREDIENTS FOR THE RICE CAKES
- 2 cups cooked rice
- 3 eggs
- 2 cups bread crumbs
DIRECTIONS
- Start with forming the rice cakes. Prepare two shallow bowls, one with 2 eggs, beaten, and the other bowl with the breadcrumbs. Place a sheet of parchment paper on your work counter to place the rice cakes on to rest.
- Mix the rice, 1 cup of corn, the other beaten egg, and salt and pepper to taste in a mixing bowl. Divide the rice mixture into 4 or 6 equal balls, and press each ball firmly together. Gently flatten to form a patty. First cover the rice cake with egg, and then pass to the breadcrumb bowl and cover both sides. Lay on the parchment paper to rest.
- Prepare the succotash: Coat a large sauté pan with olive oil and heat to medium high heat. Add the remaining corn, zucchini, onion, and beans, and salt and pepper to taste. Sauce until the onion is translucent, and the other vegetables are crisp tender, about 7-10 minutes.
- Add the water, tomatoes, and parsley and let simmer until the broth has reduced by half. Reduce heat to low, add butter and stir until a thin sauce develops. Let the succotash stay warm on low heat while pan frying the rice cakes.
- To pan-fry the rice cakes, coat another sauté pan with olive oil and heat to medium. Add the rice cakes, 2-3 at a time, and fry on each side until golden brown. To serve, place a rice cake on the plate and top with a few spoonfuls of the succotash.
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