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Categories:
grain rice eggs green onions walnuts Italian parsley paprika kosher salt black pepper garlic flour canola oil sweet potato soy sauce oranges brown sugar fresh ginger cornstarch chives
Viewed: 36 - Published at: 8 years agoIngredients
- 2 cups medium grain rice, cooked
- 2 large eggs, lightly beaten
- 1 12 tablespoons green onions, chopped
- 1 12 tablespoons walnuts, chopped
- 2 tablespoons Italian parsley, chopped
- 12 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic, minced
- 12 cup flour
- 14 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
- 14 cup cornstarch, mixed with water
- chopped chives (optional)
Method
- In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
- In a bowl, combine the flour and the rest of the spices.
- When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
- Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
- 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.
- 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.
- Mix sweet potatoes with sauce and place on rice cakes with chopped chives.
