Crispy Miso Pear Parsnip Rice Cakes with Sesame Chive Yogurt

Crispy Miso Pear Parsnip Rice Cakes with Sesame Chive Yogurt 🍐🥢 These little rice cakes are golden, crisp-edged and gently sweet from pear and parsnip, with white miso bringing a savoury depth that keeps everything balanced. The cool sesame chive yogurt makes them feel fresh enough for lunch, but cosy enough for supper. Yield: 4 servings Time: about 35 minutes Ingredients For the rice cakes: - 520 g cold cooked short-grain rice - 220 g parsnip, peeled and coarsely grated - 1 firm pear, cored and finely diced - 3 spring onions, finely sliced - 2 tbsp white miso - 1 large egg - 2 tbsp cornflour - 2 tbsp sesame seeds, plus extra to serve - 1 tsp lemon zest - 1/2 tsp fine salt - Black pepper - 2-3 tbsp neutral oil, for frying For the sesame chive yogurt: - 180 g thick Greek-style yogurt - 1 tbsp lemon juice - 1 tsp toasted sesame oil - 2 tbsp finely chopped chives - 1 small garlic clove, finely grated - Pinch of salt To serve: - Extra chives - Toasted sesame seeds - Lemon wedges - Crisp cucumber or leafy salad, optional Method 1. Put the cold cooked rice in a large bowl and gently break up any firm clumps with a fork. Add the grated parsnip, diced pear, spring onions, white miso, egg, cornflour, sesame seeds, lemon zest, salt and a good grind of black pepper. 2. Mix until the rice starts to hold together. The mixture should feel sticky rather than loose. If it seems very wet, add another teaspoon of cornflour. If it feels dry, press it with the back of a spoon for a few seconds to help the rice bind. 3. Shape into 10-12 small patties, about 7 cm wide. Press firmly so the edges are compact. Chill for 10 minutes while you make the sauce - this helps them stay neat in the pan. 4. Stir the yogurt with lemon juice, toasted sesame oil, chives, garlic and a pinch of salt. Taste and adjust with more lemon for brightness or a few drops of sesame oil for a deeper nutty finish. 5. Heat 2 tbsp oil in a large non-stick frying pan over medium heat. Add the patties in batches, leaving space between them. Fry for 3-4 minutes per side until deeply golden, crisp at the edges and hot through. Add a little more oil between batches if the pan looks dry. 6. Drain briefly on kitchen paper or a rack. Serve while hot with spoonfuls of sesame chive yogurt, extra sesame, chives and lemon wedges. Serving and storage tips These are best straight from the pan while the edges are crisp. For a fuller meal, serve with cucumber, greens or a simple tomato salad. Leftovers keep chilled for up to 2 days; reheat in a dry frying pan or air fryer until the outside crisps again. Keep the yogurt sauce separate until serving. Save this one for an easy vegetarian dinner with proper crunch. 🌿 Tasteloom.club - easy recipes for everyday cravings