Crispy Sesame Mushroom Rice Pancakes with Cucumber Chili Crunch

Crispy Sesame Mushroom Rice Pancakes with Cucumber Chili Crunch 🍄🌿 Cold cooked rice becomes the best kind of weeknight shortcut here: crisp-edged little pancakes with savoury mushrooms, sesame, lime and a cool cucumber topping. They are quick enough for dinner, useful for leftovers, and good with yogurt, tofu, eggs or a simple salad on the side. Yield: 3-4 servings Time: about 35 minutes Ingredients: - 3 cups cold cooked rice, preferably day-old - 250 g mushrooms, finely chopped - 3 scallions, thinly sliced - 1 egg, or 1 flax egg for a plant-forward version - 3 tbsp rice flour, plus 1 tbsp more if the mixture feels loose - 1 tbsp soy sauce or tamari - 1 tbsp toasted sesame seeds, plus extra to finish - 1 tsp grated ginger - 1 small garlic clove, finely grated - 2-3 tbsp neutral oil for frying - Fine salt and black pepper Cucumber chili crunch: - 1 medium cucumber, shaved into ribbons or thin half-moons - 1 tbsp lime juice, plus wedges to serve - 1 tsp toasted sesame oil - 1-2 tsp chili oil or chili crisp, to taste - 1 scallion, sliced - Small handful coriander, mint or basil - Pinch of salt Method: 1. Cook the mushrooms first. Heat a dry skillet over medium-high heat, add the chopped mushrooms and cook for 5-7 minutes until their moisture evaporates and the pieces start to brown. Season lightly, then cool for a few minutes. 2. Make the pancake mixture. In a bowl, combine cold rice, cooked mushrooms, scallions, egg or flax egg, rice flour, soy sauce, sesame seeds, ginger, garlic, pepper and a small pinch of salt. Press the mixture with a spoon until it starts to clump. If it falls apart, add the extra tablespoon of rice flour. 3. Shape compact patties. Form 10-12 small pancakes about 1 cm thick. Press firmly so the rice grains stick together. If the kitchen is warm or the mix feels soft, chill the patties for 10 minutes. 4. Fry until crisp. Heat a thin layer of oil in a non-stick or well-seasoned skillet over medium heat. Cook the pancakes for 3-4 minutes per side, turning only when the base is deeply golden and releases easily. Work in batches so they do not steam. 5. Mix the cucumber topping right before serving. Toss cucumber with lime juice, sesame oil, chili oil, scallion, herbs and a pinch of salt. Keep it bright and lightly dressed, not watery. 6. Serve the hot pancakes stacked with cucumber chili crunch, extra sesame, herbs and lime wedges. Add Greek yogurt, tofu, fried eggs or a crunchy salad if you want a fuller plate. Storage tip: shape uncooked patties up to 24 hours ahead and keep them covered in the fridge. Reheat cooked leftovers in a dry skillet or air fryer until the edges snap again. 🥢 Save this one for the next time there is rice in the fridge.