CAJUN STYLE CRAYFISH SCALLION RICE CAKES
Steps:
- Mix the crayfish, rice, eggs, scallions, cheese, hot pepper sauce, garlic powder, and salt and pepper together. Test seasoning by cooking a tablespoons-worth; adjust seasonings. Mold the correctly seasoned cakes into round or oval cakes. Lightly dust in flour and saute in vegetable oil until golden brown on both sides.
GOAT SLIDERS ON SCALLION RICE CAKES
Make and share this Goat Sliders on Scallion Rice Cakes recipe from Food.com.
Provided by Food.com
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- TO MAKE SLIDERS:.
- Mix all ingredients together in mixing bowl. Form into 3 inch meat balls and gently/slightly flatten bottom and top with palm.
- Lightly grease a baking sheet with a drizzle of canola oil. Bake for 10 minutes at 350 degrees. Serve immediately.
- TO MAKE THE RICE CAKE:.
- Put rice and water in a medium size sauce pan, medium heat. When water comes to a boil, turn heat down to low and cover. Let steep till water completely evaporated.
- Remove rice from sauce pan into medium size mixing bowl. Fluff with a fork. Add eggs, salt and scallion. Fully mix.
- Heat cast iron or sauce pan with canola oil on medium heat. Use an ice cream scoop to form rice cakes.
- Place rice cakes in skillet. When starting to become golden, flip and cook other side.
- When both sides are golden, remove from heat to serving plates. Serve immediately.
Nutrition Facts : Calories 335.1, Fat 5.3, SaturatedFat 1.6, Cholesterol 157.6, Sodium 174.9, Carbohydrate 39, Fiber 1.4, Sugar 0.2, Protein 29.9
RICE CAKES - PUTONG PUTI
Make and share this Rice Cakes - Putong Puti recipe from Food.com.
Provided by Wendys Kitchen
Categories Quick Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice flour, water, sugar, baking powder and salt in a mixing bowl and whisk until sugar dissolves.
- Rest batter to 15 - 20 minutes.
- Meanwhile heat steamer.
- Mix Eno salt thoroughly into batter with whisk.
- Pour immediately into chinese teacups or moulds and place in steamer and steam over high heat for 15 - 20 minutes.
Nutrition Facts : Calories 347.1, Fat 0.8, SaturatedFat 0.2, Sodium 709.8, Carbohydrate 81.4, Fiber 1.4, Sugar 32.5, Protein 3.6
CARAMELISED ONION AND MOZZARELLA RICE CAKES
A recipe from my friend Chris. Make sure your stock is well flavoured and you really cook the onions to a sticky caramelised state-this simple recipe relies on those two things for it's yummy flavour. Serve these cold or warm with chutney or tomato sauce. No time given in the prep for refridgerating the mix.
Provided by JustJanS
Categories Short Grain Rice
Time 1h20m
Yield 24 cakes
Number Of Ingredients 10
Steps:
- Heat half the oil in a pan. Add the onion and cook over low heat stirring frequently. Add the sugar and vinegar and cook until well caramelised (this took around 30 minutes for me to be happy with it and I stirred often). Remove from heat.
- Heat the remaining oil, add the rice and stir to coat all the grains with oil.Add 2 1/4 cups stock (RESERVE 1/4 cup). Stir, then simmer covered on low for 12 minutes or until rice is tender.
- Remove from the heat and add the remaining stock, butter, 1 cup of parmesan, and the caramelised onion. Refrigerate overnight.
- Preheat a fan forced oven to 180c.
- Grease a 24 hole mini muffin pan.
- Roll about 3 teaspoons rice into a ball, make a hole and insert a cube of mozzarella cheese inside moulding rice to close the hole. (use your own judgement here, your mini muffin pan might be a slightly different size to mine which was different to Chriss').
- Sprinkle over extra parmesan then bake 20 minutes or until firm and golden.
- Cool in the pan, then remove and serve at room temp or re-heat a little when you serve them.
Nutrition Facts : Calories 93.2, Fat 4.5, SaturatedFat 2, Cholesterol 9.9, Sodium 133.7, Carbohydrate 9.3, Fiber 0.4, Sugar 1.5, Protein 3.8
SAVORY RICE CAKES
Make and share this Savory Rice Cakes recipe from Food.com.
Provided by ontariomamaof7
Categories Lunch/Snacks
Time 2m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Spread cream cheese on rice cakes.
- Spread salsa on top of the cream cheese.
Nutrition Facts : Calories 43.6, Fat 0.3, SaturatedFat 0.1, Sodium 223.6, Carbohydrate 9.4, Fiber 0.9, Sugar 1.1, Protein 1.2
SCALLION CAKES
Provided by Grace Young
Categories Cake Onion Appetizer Fry Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 scallion cakes. Serves 6 to 8 as apart of a multicourse lunch
Number Of Ingredients 6
Steps:
- In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
- Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
- Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
- In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.
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