Rice Cakes With Sweet Potatoes & Soy Ginger Glaze

Name: Rice Cakes With Sweet Potatoes & Soy Ginger Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups medium grain rice, cooked; 2 large eggs, lightly beaten; 1 ½ tablespoons green onions, chopped; 1 ½ tablespoons walnuts, chopped; 2 tablespoons Italian parsley, chopped; ½ teaspoon paprika; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 tablespoon garlic, minced; ½ cup flour; ¼ cup canola oil; 1 sweet potato, cooked, peeled and diced into small pieces; 1 cup soy sauce; 2 oranges, juice and zest of; 3 tablespoons brown sugar; 1 tablespoon fresh ginger, minced; ¼ cup cornstarch, mixed with water; chopped chives (optional)

Servings: persons

2 cups medium grain rice, cooked
2 large eggs, lightly beaten
1 ½ tablespoons green onions, chopped
1 ½ tablespoons walnuts, chopped
2 tablespoons Italian parsley, chopped
½ teaspoon paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon garlic, minced
½ cup flour
¼ cup canola oil
1 sweet potato, cooked, peeled and diced into small pieces
1 cup soy sauce
2 oranges, juice and zest of
3 tablespoons brown sugar
1 tablespoon fresh ginger, minced
¼ cup cornstarch, mixed with water
chopped chives (optional)

1
In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
2
In a bowl, combine the flour and the rest of the spices.
3
When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
4
Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
5
Sweet Potato and Soy Ginger glaze; Drizzle sweet potato with oil and roast in 425 degree oven until tender: or bake in Microwave until tender.
6
Mix remaining ingredients in a sauce pan; bring to a boil and cook 2 to 3 minutes; add cornstarch mixed with a little water; cook until thickened.
7
Mix sweet potatoes with sauce and place on rice cakes with chopped chives.

792

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups medium grain rice, cooked, 2 large eggs, lightly beaten, 1 ½ tablespoons green onions, chopped, 1 ½ tablespoons walnuts, chopped, and more.

Yes, Rice Cakes With Sweet Potatoes & Soy Ginger Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!