Active time: 40 min Start to finish: 40 min

Ingredients

　　3 scallions, finely chopped

　　1 carrot, finely chopped

　　1 celery rib, finely chopped

　　2 garlic cloves, finely chopped

　　1 teaspoon finely chopped fresh thyme

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　5 tablespoons olive oil

　　2 cups unsalted cooked rice at room temperature

　　2 large eggs, lightly beaten

　　1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)

　　Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.