Black Rice Cakes with Mint and Radish Salad
Serves four
Black Rice Cakes
- Mix together the rice, beans, scallions, cashews, tamari, egg, pickled ginger, sesame seed, and vinegar
- Add the rice flour and all-purpose flour. Mix vigorously for a few minutes until the mixture feels like it’s getting sticky. Let stand ten to fifteen minutes
- Form into 8 loose balls or lumps
- Place in a hot pan with the canola oil. Lightly press the balls into cake shapes and fry 2-1/2 to 3 minutes on each side. Keep warm
Mint and Radish Salad
- Mix all the salad ingredients together. Drain through a strainer of by placing on paper or kitchen towel
- Serve two cakes per person over a base of hot Spicy Carrot Ginger Soup, and top with radish salad
Ingredients
For the Rice Cakes:
- 2 cups cooked black rice
- 1 cup cooked beans, like black or kidney beans
- 1/2 cup cashews, chopped
- 3 green onions, sliced end to end (about 3/4 cup)
- 1/4 cup soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 tablespoons minced pickled ginger, or 1/2 teaspoon powdered ginger
- 2 ounces Just Egg, plant-based egg substitute
- 1/3 cup rice flour
- 1 tablespoon all-purpose flour
- Oil for frying
- 12 ounces Wholesome Crave Spiced Carrot Soup, hot
For the Radish Salad:
- 1 medium Daikon radish, spiralized
- 2-3 leaves of kale, stem removed and thinly sliced
- 5 to 7 leaves of fresh mint, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
