Black Rice Cakes with Mint and Radish Salad

Made with

Black Rice Cakes with Mint and Radish Salad

Serves four

Black Rice Cakes

  1. Mix together the rice, beans, scallions, cashews, tamari, egg, pickled ginger, sesame seed, and vinegar 
  2. 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
  3. Form into 8 loose balls or lumps 
  4. 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

  1. Mix all the salad ingredients together. Drain through a strainer of by placing on paper or kitchen towel
  2. Serve two cakes per person over a base of hot Spicy Carrot Ginger Soup, and top with radish salad

For the Rice Cakes:

  1. 2 cups cooked black rice
  2. 1 cup cooked beans, like black or kidney beans
  3. 1/2 cup cashews, chopped
  4. 3 green onions, sliced end to end (about 3/4 cup)
  5. 1/4 cup soy sauce or tamari
  6. 1 tablespoon rice vinegar
  7. 2 tablespoons minced pickled ginger, or 1/2 teaspoon powdered ginger
  8. 2 ounces Just Egg, plant-based egg substitute
  9. 1/3 cup rice flour
  10. 1 tablespoon all-purpose flour
  11. Oil for frying
  12. 12 ounces Wholesome Crave Spiced Carrot Soup, hot

For the Radish Salad:

  1. 1 medium Daikon radish, spiralized
  2. 2-3 leaves of kale, stem removed and thinly sliced
  3. 5 to 7 leaves of fresh mint, thinly sliced
  4. 1 tablespoon rice vinegar
  5. 1 teaspoon sesame oil
  6. Salt and pepper to taste