Rice Cakes With Sweet Potatoes & Soy Ginger Glaze

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups medium grain rice, cooked
• 2 large eggs, lightly beaten
• 1 1/2 tablespoons green onions, chopped
• 1 1/2 tablespoons walnuts, chopped
• 2 tablespoons italian parsley, chopped
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon garlic, minced
• 1/2 cup flour
• 1/4 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
• 1/4 cup cornstarch, mixed with water
• chopped chives (optional)

Recipe

• 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.