Crispy Sesame and Vegetable Rice Cakes
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These crispy sesame and vegetable rice cakes are one of my go to weeknight dinners because they come together in just 45 minutes total. I love how versatile they are, using up leftover brown rice while sneaking in loads of fresh vegetables. The sesame seeds aren't just there for that satisfying crunch, they're packed with calcium and healthy fats that keep me feeling satisfied. Best of all, this recipe is incredibly budget friendly and requires just basic pantry staples. Whether you serve them as a main dish or appetizer, they never disappoint.
Ella x
Ingredients
- 300 gcooked brown rice(cooled)
- 100 ggrated carrot
- 60 gfinely chopped spring onions
- 30 gsesame seeds
- 15 mlsoy sauce
- 10 mlrice vinegar
- 10 gginger(minced)
- 1egg(beaten)
- 20 gcornstarch
- 60 mlvegetable oil(for frying)
Detail level
Instructions
- 1
Combine cooled brown rice, grated carrot, spring onions, sesame seeds, soy sauce, vinegar, and minced ginger in a large bowl. Mix until everything is evenly distributed.
Tip: Make sure your rice is completely cooled so it holds together better and won't cook the egg immediately.
- 2
Pour the beaten egg over the rice mixture and stir well until the egg coats all the grains and vegetables.
Tip: The egg acts as a binder, so mix thoroughly to ensure even distribution.
- 3
Sprinkle cornstarch over the mixture and fold it in gently. Let the mixture rest for 5 minutes so the starch can help bind everything.
Tip: This resting period is key for helping your cakes hold their shape during frying.
- 4
Dampen your hands slightly and form the mixture into 8 cakes, each about 7 centimeters across and 2 centimeters thick. Place them on a parchment lined plate.
Tip: Slightly wet hands prevent sticking without making the cakes soggy.
- 5
Heat the oil in a large shallow pan over medium heat. Once hot, carefully place 4 rice cakes into the pan without crowding.
Tip: Test the oil temperature with a small piece of the mixture first to ensure it sizzles immediately.
- 6
Fry for 5 to 6 minutes until the bottom is deep golden brown and crispy. Flip carefully and cook the other side for another 4 to 5 minutes.
Tip: Resist the urge to flip too early or frequently. Let them develop a proper crust before turning.
- 7
Transfer the cooked cakes to a paper towel lined plate to drain excess oil. Repeat with the remaining 4 cakes using the same oil.
Tip: Paper towels help remove excess oil while keeping the cakes crispy.
- 8
Serve warm with your choice of dipping sauce such as sriracha mayo or sweet chili sauce.
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