Spicy Rice Cakes Recipe
Replace the chilli sauce with a small red chilli for variation.
Makes 16 cakes
Spicy Rice Cakes Ingredients:
115g or 1/2 cup dry weight long grain rice, cooked
1 garlic clove, crushed
1/4 tsp ground turmeric
1/2 in piece fresh root ginger, peeled and finely chopped
1 tsp sugar
1/2 tsp salt
1 tsp chilli sauce
1 tbsp chopped fresh coriander or cilantro
2 tsp fish or soy sauce
Juice of 1/2 lime
Chopped peanuts
2/3 cup vegetable oil for deep-frying
Coriander sprigs to garnish
Spicy Rice Cakes Cooking Instructions:
1. Process the garlic, ginger and turmeric in a food processor. Add the salt, sugar, chilli, fish or soy sauce, coriander and lime juice.
2. Add three-quarters of the cooked rice and process until smooth and sticky. Transfer to a mixing bowl and stir in the remainder of the rice. Wet your hands and shape into thumb-size balls.
3. Roll the balls in chopped peanuts to coat evenly. Set aside until ready to cook.
4. Heat the vegetable oil in a deep-frying pan. Prepare a tray lined with kitchen paper to drain the rice cakes. Deep-fry three cakes at a time until crisp and golden. Remove with a slotted spoon. Drain on the kitchen paper before serving hot.
