Rangoon Rice Cakes with Cucumber Salad

These hearty cakes benefit from the tartness of the cold cucumber salad. Serve with chicken, shrimp, or fish.

Serves: 6Hands-on: 35 minutesTotal: 55 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 6 cups cooked short grain rice
  • ½ cup minced scallions
  • 1 clove garlic, chopped
  • 1" fresh gingerroot, peeled and minced
  • 2 large eggs
  • ½ cup heavy cream
  • 1 tsp. salt
  • ⅛ tsp. freshly ground black pepper
  • ½ cup cooking oil, as needed
  • 2 cups dry breadcrumbs
  • ¼ cup rice wine vinegar
  • 1 Tbsp. sugar
  • ½ Thai red chili, seeded and sliced
  • ¼ cup chopped cilantro
  • ½ cucumber, thinly sliced

Directions

  • Mix the rice, garlic, onion, and gingerroot, together.
  • Add the eggs and cream and keep mixing. Sprinkle with salt and pepper and combine well.
  • Form into 12 small cakes. (The recipe can be made up to this point in advance and refrigerated for up to a day.)
  • Heat some of the oil in a frying pan over high heat. Cover the cakes with crumbs and fry until golden. Place on paper towels to drain, and then on a warm platter.
  • Whisk vinegar, sugar, cilantro, and chilies together. Add cucumber and chill for 20 minutes. Serve cakes with cucumber salad.