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.
Black Rice Cakes
Servings
4 Servings
Ingredients
- 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 ncup flour
- Pinch of salt and pepper to taste
- Oil for frying
Instructions
- Combine all ingredients.
- Heat a few tablespoons oil in a heavy-bottomed frying pan on medium heat.
- Make sure oil is hot enough before frying rice cakes, by placing a grain of rice in oil and making sure the oil sizzles.
- 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.
- Place on paper towel-lined plate to drain any excess oil.
- Serve hot.
- 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.
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