Golden Rice Cakes with Sweet Potato-Ginger Sauce Recipe

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Golden Rice Cakes with Sweet Potato-Ginger Sauce
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Ingredients
15
Count
Nutrition
414
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
  2. While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
  3. In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat.
  4. Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
  5. Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
  6. Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
  7. Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.46 Kcal (1735 kJ)
Calories from fat 86.59 Kcal
% Daily Value*
Total Fat 9.62g 15%
Cholesterol 54.56mg 18%
Sodium 432.7mg 18%
Potassium 217.73mg 5%
Total Carbs 74.24g 25%
Sugars 4.17g 17%
Dietary Fiber 1.45g 6%
Protein 6.1g 12%
Vitamin C 23.3mg 39%
Vitamin A 0.6mg 19%
Iron 4.9mg 27%
Calcium 39.9mg 4%
Amount Per 100 g
Calories 146.02 Kcal (611 kJ)
Calories from fat 30.5 Kcal
% Daily Value*
Total Fat 3.39g 15%
Cholesterol 19.22mg 18%
Sodium 152.44mg 18%
Potassium 76.71mg 5%
Total Carbs 26.16g 25%
Sugars 1.47g 17%
Dietary Fiber 0.51g 6%
Protein 2.15g 12%
Vitamin C 8.2mg 39%
Vitamin A 0.2mg 19%
Iron 1.7mg 27%
Calcium 14.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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