Rice Cakes With Sweet Potatoes & Soy Ginger Glaze |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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These rice cakes are simple to make using cooked rice( even leftover rice) and served with sweet potatoes and ginger glaze or serve the rice cakes by themselves. These make a very good appetizer. I seen these made on TV. Ingredients:
2 cups medium grain rice, cooked |
2 large eggs, lightly beaten |
1 1/2 tablespoons green onions, chopped |
1 1/2 tablespoons walnuts, chopped |
2 tablespoons italian parsley, chopped |
1/2 teaspoon paprika |
1 teaspoon kosher salt |
1 teaspoon black pepper |
1 tablespoon garlic, minced |
1/2 cup flour |
1/4 cup canola oil |
1 sweet potato, cooked, peeled and diced into small pieces |
1 cup soy sauce |
2 oranges, juice and zest of |
3 tablespoons brown sugar |
1 tablespoon fresh ginger, minced |
1/4 cup cornstarch, mixed with water |
chopped chives (optional) |
Directions:
1. In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
2. In a bowl, combine the flour and the rest of the spices.
3. When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
4. Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
5. Sweet Potato and Soy Ginger glaze; Drizzle sweet potato with oil and roast in 425 degree oven until tender: or bake in Microwave until tender.
6. Mix remaining ingredients in a sauce pan; bring to a boil and cook 2 to 3 minutes; add cornstarch mixed with a little water; cook until thickened.
7. Mix sweet potatoes with sauce and place on rice cakes with chopped chives.
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