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Black Rice Cakes

Black Rice Cakes horizontal.jpg

No one will believe how easy these cakes are to make. They pack a punch in flavor and presentation. A fun alternative to a traditional latke. You can prepare mixture up to 24 hours before frying and place in a sealed dish until ready to fry. You can also pre-form rice cakes, place on parchment-lined sheet, wrap in plastic wrap, freeze for up to a week, and defrost before frying.

  • Duration
  • Cook Time
  • Prep Time
  • 4 main dishes or 8 side dishesServings


  • 2 cups cooked black rice
  • 3 scallions, chopped
  • 1 cup mushrooms, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 egg, lightly beaten
  • ⅓ cup flour
  • Pinch of salt and pepper, to taste
  • Oil for frying


1. Combine all ingredients.

2. Heat a few tablespoons oil in a heavy-bottomed frying pan on medium heat.

3. Make sure oil is hot enough before frying rice cakes, by placing a grain of rice in oil and making sure the oil sizzles.

4. Using an ice cream scoop or ⅓ cup measuring cup, scoop mixture into hot pan and fry until golden— about three minutes on one side and two on the other.

5. Place on paper towel-lined plate to drain any excess oil.

6. Serve hot.

7. Serve with: sour cream (dairy or non-dairy) or spicy mayo (1 cup mayonnaise + 2 tablespoons sriracha hot sauce + 1 tablespoon vinegar and a drizzle of honey).

Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

JoyofKosher with Jamie Geller Chanukah Magazine

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