BLACK RICE CAKE RECIPES

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BLACK RICE CAKES - JAMIE GELLER



Black Rice Cakes - Jamie Geller image

Black Rice Cakes pack a punch in flavor and presentation. They are a fun alternative to a traditional latke.

Provided by Shifra Klein

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 main dishes or 8 side dishes

Number Of Ingredients 9

2 cups cooked black rice
3 scallions, chopped
1 cup mushrooms, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 egg, lightly beaten
? cup flour
Pinch of salt and pepper, to taste
Oil for frying

Steps:

  • 1. Combine all ingredients. 2. Heat a few tablespoons oil in a heavy-bottomed frying pan on medium heat. 3. Make sure oil is hot enough before frying rice cakes, by placing a grain of rice in oil and making sure the oil sizzles. 4. Using an ice cream scoop or ? cup measuring cup, scoop mixture into hot pan and fry until golden— about three minutes on one side and two on the other. 5. Place on paper towel-lined plate to drain any excess oil. 6. Serve hot. 7. Serve with: sour cream (dairy or non-dairy) or spicy mayo (1 cup mayonnaise + 2 tablespoons sriracha hot sauce + 1 tablespoon vinegar and a drizzle of honey). Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now. Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.

BLACK BEAN AND RICE CAKES WITH CHIPOTLE CREMA | MEXICAN PLEASE



Black Bean and Rice Cakes with Chipotle Crema | Mexican Please image

These Black Bean and Rice Cakes are a vegetarian delight with incredible flavor and loads of healthy protein. Drenching them in a Chipotle Crema takes them to another level. So good!

Provided by Patrick Calhoun | Mexican Please

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 people

Number Of Ingredients 19

1 can black beans
1 cup cooked rice
1/4 onion
1/2 jalapeno
3 garlic cloves
2 chipotles in adobo
1 tablespoon adobo sauce
1/2 teaspoon cumin
1/2 teaspoon salt
freshly cracked pepper
splash of water
1/2 cup cornmeal
2-3 tablespoons oil
1/2 cup plain Greek yogurt
1 tablespoon cream (or mayonnaise)
1 chipotle in adobo
1 garlic clove
pinch of salt
squeeze of lime

Steps:

  • Finely chop 1/4 onion, 1/2 jalapeno, and 3 cloves of garlic.  Saute the onion and jalapeno in a dollop of oil over medium for a few minutes or until the onion is tender.  Add the garlic and cook briefly, 30-60 seconds. 
  • Drain and rinse a can of black beans.  Add to the pan along with 2 minced chipotles in adodo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and a splash of water.  Cook for a couple minutes. 
  • Add bean mixture to a mixing bowl and use a fork to smoosh the beans, leaving some of the beans intact.  
  • Add 1 cup cooked rice to the mixture.  I used 1 cup of our Arroz Rojo but even a simple, cooked white rice is adequate.   Combine well and if you have time, chill this mixture.
  • Add 1/2 cup of cornmeal to a plate.  Form golf ball sized rounds with the bean mixture and roll them in the cornmeal to coat.  This batch made eight cakes.
  • Add 2-3 tablespoons of oil to a wide skillet on medium heat  Heat oil until shimmering and then add the cornmeal coated cakes.  Saute them for 3-5 minutes per side or until the cornmeal turns golden brown.  You can flatten them a bit in the skillet if you want to.   Serve immediately after cooking.
  • To make the Chipotle Crema, add the following ingredients to a blender and combine well:  1/2 cup plain Greek yogurt, 1 tablespoon cream or mayonnaise, 1 chipotle in adobo, 1 garlic clove, a pinch of salt, and a squeeze of lime. 

Nutrition Facts : Calories 325 kcal, ServingSize 1 serving

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Black Rice Cakes pack a punch in flavor and presentation. They are a fun alternative to a traditional latke.
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  • 1. Combine all ingredients. 2. Heat a few tablespoons oil in a heavy-bottomed frying pan on medium heat. 3. Make sure oil is hot enough before frying rice cakes, by placing a grain of rice in oil and making sure the oil sizzles. 4. Using an ice cream scoop or ? cup measuring cup, scoop mixture into hot pan and fry until golden— about three minutes on one side and two on the other. 5. Place on paper towel-lined plate to drain any excess oil. 6. Serve hot. 7. Serve with: sour cream (dairy or non-dairy) or spicy mayo (1 cup mayonnaise + 2 tablespoons sriracha hot sauce + 1 tablespoon vinegar and a drizzle of honey). Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now. Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.
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