Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potato cakes with ginger rice. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Have you eaten sweet potato cake? Add half of the flour mixture into. Combine the mashed potato with the glutinous rice flour and sugar, and knead well to a smooth dough - it should be soft but resistant, "like an earlobe".
Potato cakes with ginger rice is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Potato cakes with ginger rice is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook potato cakes with ginger rice using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Potato cakes with ginger rice:
- Prepare 1/2 teaspoon salt
- Take 113 grams water
- Get 57 grams flour
- Take 1 piece fresh ginger the size of a rolling dice
- Prepare 57 grams butter or plant based alternative (or a mix)
- Take 1 organic egg
- Get 1 tablespoon ground chia seeds
- Prepare 3 tablespoons water
- Take 35 grams water
- Take 10 small potatoes (or 5 large). Peeled
- Take 60 grams brown organic rice
- Prepare 130 grams water
- Make ready 1/2 diced onion
- Prepare 1 clove garlic
- Prepare 5 tablespoons soy sauce
- Make ready 1/3 tablespoon pepper
Flake in the cod, discarding any skin and bone. Rice Cakes, Wild, Salted, Organic, Gluten Free. Putu Piring: Malaysian Steamed Rice Cake With Palm Sugar and Coconut. Steamed rice cake with a palm sugar filling, and coconut on the bottom. · Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can't quit.
Steps to make Potato cakes with ginger rice:
- You probably would want to read through all the instructions before starting so as to plan the timings approximately.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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!
Whole Baked Sweet Potatoes make a great side dish. Add potatoes to a large pot and cover with water. These Parmesan Mashed Potato Cakes are so addictive! A crunchy, cheesy crust is hiding the soft, velvety mashed potato filling. They make a perfect side dish or a filling vegetarian meal.
So that is going to wrap this up with this exceptional food potato cakes with ginger rice recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
