Crispy Thai Rice Cakes
Mary Taylor
An unusual accompaniment to a main course or a bowl of soup, this recipe is quick and easy when using leftover cooked rice. By using potato flour in place of the egg the recipe can be prepared as part of a vegan meal.
yield: 4-6 servings | prep time: 20 minutes | cooking Time: 15 minutes
ingredients
2 cups cooked brown rice blend (Lundburg Farms makes some great blends)
1 egg, lightly beaten or
2 tablespoons potato flour
¼ cup minced scallions
1-2 Thai peppers, seeded and minced
2 cloves garlic
1 teaspoon minced ginger root
1 teaspoon salt
½ teaspoon anise seeds (If you are cooking the rice from scratch specifically for this recipe, put 1 whole star anise in the cooking water to infuse the anise flavor into the rice. In that case omit the anise seeds.)
¼ teaspoon cayenne pepper
¼ teaspoon black pepp er
2 tablespoons olive oil
directions
In a medium sized bowl, combine all the ingredients except the olive oil. Mix well to blend completely.
Shape the mixture into patty shapes. The dish may be prepared up to 12 hours in advance to this point.
Heat the oil over medium heat in a large skillet. Add the patties and cook, turning several times, until they crisped on both sides and are piping hot all the way through.
Alternatively, the patties may be baked. To do so, brush each on both sides with oil. Place in a shallow baking dish and bake in a preheated 375° F. oven, turning once, until crisp and piping hot.