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1
Preheat oven to 200 degrees F if you plan to keep the cakes warm while frying in batches.
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2
Line a plate or baking sheet with a couple layers of paper towels.
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3
In a mixing bowl, whisk together garbanzo bean flour and baking soda.
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4
Add eggs, tamari, hot sauce, and 2 tablespoons of the oil and whisk to combine.
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5
Gently stir in rice, scallions, carrot, peas, and spinach.
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6
Heat 1 1/2 tablespoons oil in a nonstick or well seasoned cast iron skillet just above medium heat.
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7
Use a quarter cup or ice cream scoop to measure out each cake, dropping batter into the pan (about 3 at a time, or as many as will fit without crowding).
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8
After a minute, press each cake with the back of a spatula to flatten.
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9
Cook another 2 minutes on the first side, or until deep golden brown.
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10
Flip cakes over, then cook another 3 to 4 minutes, until golden on both sides and set in the middle.
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11
Remove to paper towels and sprinkle with a pinch of salt.
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12
Repeat process until all the batter is used up, storing finished cakes in the oven (without paper towels) to keep warm.
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13
Serve with condiments of choice.
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14
See the link to the blog post for the pictured simple Asian cilantro salad.
