Golden Rice Cakes with Sweet Potato-Ginger Sauce

Name: Golden Rice Cakes with Sweet Potato-Ginger Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 397 grams coconut milk; 3 Tbsps canola oil; 1 carrot, coarsely chopped; 2 eggs, beaten; 1 Tbsp minced fresh ginger root; 2 cloves garlic, minced; 2 green onions, thinly sliced; 473 milliliters dry jasmine rice; 118 milliliters orange juice; 1 red bell pepper, chopped; 1 teaspoon salt; 6 servings salt and pepper to taste; 1 sweet potato; 591 milliliters water

Golden Rice Cakes with Sweet Potato-Ginger Sauce requires roughly 1 hour from start to finish. This recipe makes 6 servings with 499 calories, 9g of protein, and 25g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. If you have coconut milk, green onions, garlic, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Canola Oil

Garlic

Equipment you will use

Sauce Pan

Add the jasmine rice and stir constantly for 1 minute more.

Ingredients you will need

Jasmine Rice

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.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Frying Pan

Transfer the rice to a large bowl, and let it cool for 15 minutes

Ingredients you will need

Rice

Equipment you will use

Bowl

While the rice cooks, cut the sweet potato into thirds.

Ingredients you will need

Sweet Potato

Rice

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.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and let them cool.

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.

Ingredients you will need

Coconut Milk

Orange Juice

Ginger

Water

Equipment you will use

Sauce Pan

Remove the pan from the heat.

Equipment you will use

Frying Pan

Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor.

Ingredients you will need

Sweet Potato

Coconut

Ginger

Equipment you will use

Food Processor

Blender

Pour the sweet-potato puree back into the saucepan and add salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Sauce Pan

Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor.

Ingredients you will need

Red Pepper

Green Onions

Carrot

Ground Meat

Equipment you will use

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.

Ingredients you will need

Jasmine Rice

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Canola Oil

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