Crispy Rice Cakes

 

4 cups old rice

¼ cup gluten free 1:1 flour

¼ cup finely diced green onion

1 T.  sesame oil

4-5 T.  hot water

Kosher salt to taste

1 T.  toasted sesame seeds

Oil for frying

Dipping sauce:

2 tsp. fresh grated ginger

1 garlic clove, minced

1 tsp. sambal

1 tsp. agave

2 tsp. rice vinegar

1 T.  tamari

2 tsp. finely chopped green onion

 

Add all the rice cake ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat for a few minutes until the rice mixture coats the sides of the bowl and is very sticky and somewhat uniform as a dough. Scrape the dough from the sides of the bowl and shape with damp hands into discs. I got 10 evenly sized discs. Sprinkle them with kosher salt and the sesame seeds. In a heavy skillet or non-stick pan add the oil over high heat. Fry the rice cakes (I did 5 at a time) for about 4 minutes until golden, and then flip and cook another 4 minutes until golden brown on each side. Repeat with the next batch and serve hot with the dipping sauce. While the cakes are frying, whisk together all of the dipping sauce in a small bowl.