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Rice Cakes Recipe

Rice cakes Recipe
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Category : appetizer or side
Cooking Time : 15 minutes
Serving : 6
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Prepare the ingredients before making Rice cakes in your home. Then, follow these steps below to serve Rice cakes for your family or friends.

Ingredients: Rice cakes

  • 2-3 cups cooked rice (leftover is better)
  • 2-3 tablespoons all purpose flour
  • 2 tablespoons rice flour or cornflour
  • 1 tablespoon semolina or breadcrumbs (optional)
  • 1/2 cup green onions (scallions)
  • 1 medium red onion chopped
  • 2 small green chilles finely chopped
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon garam masala
  • Dried or fresh herbs (you can use any and according to your taste. I used a teaspoon of dried mix herbs )
  • to taste salt and pepper
  • 1 tablespoon chopped coriander leaves
  • 1/4 cup vegetable oil (for frying)
  • 1-2 tablespoons water

How to Make Rice cakes

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Rice cakes in your home by yourself.

    Step 1
  • in a large bowl mix all the ingredients except the oil (reserve some green onion greens to garnish)
  • Step 2
  • Add a tablespoon of water and mix well. if the mixture is still to dry add another tablespoon of the water. the mixture should b fairly dry but just coming together
  • Step 3
  • Heat the oil in a pan or skillet. wet ur hands and form balls of the rice mixture (the size depends on u; u can make them golf sized or tennis ball sized )
  • Step 4
  • Flatten the balls into flat cakes making the edges flatter than the centre this will give the cakes both a crispy and soft texture
  • Step 5
  • Fry the cakes in the hot oil on medium-low heat till they get golden brown and crispy on each side (around 2-3 min each side). Drain the oil thoroughly (the cakes can absorb oil quite well) so squeeze the oil out gently and then drain them on paper towels
  • Step 6
  • Remove them on a plate, garnish it with the green onions and serve it with whatever dip or sauce u want something tangy and spicy is best. I served it with my tomato chutney. The recipe is on my profile
  • Step 7
  • NOTE: this makes a lot. You can keep the leftover mixture in the fridge for a day. Add flour or water as needed and cook next day
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