Spicy Rice Cakes
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy rice cakes are my go to when I want something satisfying without spending hours in the kitchen. With just 45 minutes from start to finish, they come together faster than you'd expect, and most of the ingredients are probably already sitting in your pantry. The ginger root is wonderful for digestion and adds such a warming kick to every bite. I love how crispy they get on the outside while staying tender inside, and honestly, they're so simple to make that even a beginner cook can nail them on the first try.
Ella x
Ingredients
- 300 gcooked short grain rice(cooled slightly)
- 2red chilies(finely minced)
- 3green onions(chopped)
- 3garlic cloves(minced)
- 45 mlsoy sauce
- 15 mlsesame oil
- 30 gcornstarch
- 10 gginger root(grated)
- 60 mlvegetable oil for frying
- 15 gwhite sesame seeds
Detail level
Instructions
- 1
In a large bowl, combine the cooled cooked rice with minced chilies, green onions, garlic, ginger, soy sauce, and sesame oil. Mix thoroughly until everything is evenly distributed throughout the rice.
Tip: Make sure your rice has cooled slightly so the mixture holds together better when forming cakes.
- 2
Sprinkle cornstarch over the rice mixture and stir well until the cornstarch is fully incorporated. This will help bind the cakes and make them crispy on the outside.
Tip: The cornstarch is essential for getting that golden, crispy exterior.
- 3
With damp hands, form the rice mixture into 8 round cakes about 2 centimeters thick. Place them on a plate as you shape them.
Tip: Wetting your hands prevents the sticky rice from sticking to your fingers.
- 4
Heat the vegetable oil in a large skillet over medium high heat until it shimmers. Carefully place 4 rice cakes into the hot oil, being mindful of splattering.
Tip: Work in batches to avoid overcrowding the pan, which would steam the cakes instead of frying them.
- 5
Fry for 4 to 5 minutes on the first side until golden brown and crispy. Flip each cake carefully and fry the other side for another 3 to 4 minutes until equally golden.
Tip: Use a thin spatula to help flip without breaking the cakes apart.
- 6
Transfer the cooked rice cakes to a paper towel lined plate to drain excess oil. Repeat steps 4 and 5 with the remaining 4 rice cakes.
Tip: Paper towels absorb the extra oil and help keep them crispy.
- 7
Sprinkle the warm rice cakes with white sesame seeds and serve immediately with soy sauce or sriracha for dipping if desired.
Tip: These are best enjoyed fresh and hot, but you can reheat leftovers in a skillet for 2 minutes per side.
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