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Crispy Rice Cakes<\/p>\nCrispy Rice Cakes<\/p>\n
<\/p>\n
4 cups old rice<\/p>\n
\u00bc cup gluten free 1:1 flour<\/p>\n
\u00bc cup finely diced green onion<\/p>\n
1 T. \u00a0sesame oil<\/p>\n
4-5 T. \u00a0hot water<\/p>\n
Kosher salt to taste<\/p>\n
1 T. \u00a0toasted sesame seeds<\/p>\n
Oil for frying<\/p>\n
Dipping sauce:<\/p>\n
2 tsp. fresh grated ginger<\/p>\n
1 garlic clove, minced<\/p>\n
1 tsp. sambal<\/p>\n
1 tsp. agave<\/p>\n
2 tsp. rice vinegar<\/p>\n
1 T. \u00a0tamari<\/p>\n
2 tsp. finely chopped green onion<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crispy Rice Cakes 4 cups old rice \u00bc cup gluten free 1:1 flour \u00bc cup finely diced green onion 1 T. \u00a0sesame oil 4-5 T. \u00a0hot water Kosher salt to taste 1 T. \u00a0toasted 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. \u00a0tamari 2 tsp. finely chopped green onion Add all the rice cake ingredients to the bowl…<\/p>\n