Rice is s staple for many cultures, and crispy rice cakes, using leftover rice, range from Korean nurunji, Middle eastern hkaka and Italian arancini. We took pointers from them all and created this vegan version studded with zucchini and herbs, topped with crispy mushrooms and shallots. We love it as an appetizer or small plate, doused with Saffron-rich Chermoula. Simple and so good!
Adapted from New York Times