Potato cakes with ginger rice
Potato cakes with ginger rice

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, potato cakes with ginger rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Potato cakes with ginger rice is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Potato cakes with ginger rice is something that I have loved my entire life.

These golden cakes begin with jasmine rice and go on deliciously from there. Cooked sweet potatoes are pureed into a sauce with coconut milk, orange juice and ginger. Then the rice is combined with red peppers, scallions and eggs and cooked until golden Great recipe for Potato cakes with ginger rice.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook potato cakes with ginger rice using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Potato cakes with ginger rice:
  1. Make ready 1/2 teaspoon salt
  2. Get 113 grams water
  3. Take 57 grams flour
  4. Prepare 1 piece fresh ginger the size of a rolling dice
  5. Prepare 57 grams butter or plant based alternative (or a mix)
  6. Prepare 1 organic egg
  7. Make ready 1 tablespoon ground chia seeds
  8. Get 3 tablespoons water
  9. Make ready 35 grams water
  10. Make ready 10 small potatoes (or 5 large). Peeled
  11. Prepare 60 grams brown organic rice
  12. Take 130 grams water
  13. Take 1/2 diced onion
  14. Make ready 1 clove garlic
  15. Make ready 5 tablespoons soy sauce
  16. Take 1/3 tablespoon pepper

They are so easy to make, and the kids love them. Naturally gluten-free, and suitable for toddlers. Also great for freezing and make ahead meals. Potato Wedge Tteokbokki - Perfect If You Don't Have Rice Cakes!

Steps to make Potato cakes with ginger rice:
  1. You probably would want to read through all the instructions before starting so as to plan the timings approximately.
  2. First the potato cakes. They are made in two main steps: The first is to prepare a Pâte à Choux (a light pastry dough).The second is to make normal mashed potatoes. Then combine, form disks, and fry.
  3. Pâte à Choux: Bring the 113 grams of water, 57 grams of butter/plant based alternative, and salt to a simmer. Add the flour and stir for a few minutes. Continue to cook another minute or so to reduce the water. Remove and let cool so that the mixture is warm rather than hot. Add the one egg and the egg placement (one tablespoon ground chia seeds and three tablespoons of water). Stir until well combined.
  4. Mashed potatoes: While you have breaks in the previous step, start with the mashed potatoes. Boil the peeled potatoes, sliced in half for faster cooking time, about 15 minutes. Drain. Add about five tablespoons of water and 7 tablespoons of vegetable butter alternative (or butter). Grind some pepper into the mixture. Then use a masher and mash.
  5. Combine Pâte à Choux and mashed potatoes. Mix well. Form into thin disks using your hands and flour both sides (I used corn flour). Refrigerate the extra potato cakes you are not planning to eat straight away.
  6. Prepare and cook one portion of your choice of rice with some pepper mixed into it. I used brown organic rice which takes 45 mins to cook.
  7. Slice or make cubes from the halved onion. Add some oil (I used corn/maize oil) to a saucepan preheated to medium heat. Reduce to medium/low once the onion is added. Chop the ginger and garlic (you can squeeze/mash the garlic hard with the edge of your knife first for a finer chop).
  8. Add the ginger and garlic after about 10 mins of gently frying the onion. Stir a bit now and then and very gently fry for about five more mins, taking care not to burn the garlic.
  9. When done add it all, as well as the soy sauce, to the rice. Combine well, and keep the rice-mixture on the hob for a few more minutes on very low heat. Make sure there is some moisture in there.
  10. Preheat a frying pan on medium-high heat, add about 8 tablespoons of your preferred frying oil (I used corn/maize oil). The oil should cover about 0.5 cm/0.2 inches of the potato cakes, so as to semi-deep-fry them. Fry for about 7 minutes on each side (but adjust the time if necessary) Serve the potato cakes with the rice. Bon appétit!

For those new to Korean cooking, Tteokbokki is rice cakes that are boiled in a spicy Gochujang-based sauce. (See the classic recipe here) These rice cakes have a spicy, slightly-sweet and an addictive taste to it. Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. I reserved a little of flour mixture to coat outside of cake. I found putting butter on my hands greatly helped to form cakes and keep them from sticking to my hands. Add the ginger, rice, stock and salt and bring to a boil.

So that is going to wrap this up for this exceptional food potato cakes with ginger rice recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!