Tiny Thai Rice Cakes with Sweet Chilli Sauce - V GF
Wander through the food stalls in the Bangkok market at dusk and you’ll see steam rising from bubbling woks and hear constant chatter as people grab a snack on the way home. It’s a joy to watch the rice cakes being deep-fried, drizzled with sauce & handed to you to eat at once.
Serves: 4/6
Dietary: Vegan, Gluten Free
Ingredients
- 25g wild rice
- 75g Thai fragrant white rice
- 100g sweet potato, peeled
- 100g potato, peeled
- large pinch of salt
- 4 garlic cloves, peeled
- 1 red chilli, sliced
- 2 cm piece of root ginger, peeled & chopped
- 2 spring onions, finely sliced
- 2 tablespoons fresh coriander, chopped
- 100g rice flour for rolling
- sunflower oil for frying
Method
- Cook the wild rice & Thai rice separately. Cook the wild rice in plenty of water, for about 45 minutes. You can tell when the wild rice is cooked, as the grains pop out of their cases. It’s crucial that the wild rice is cooked, as undercooked wild rice will explode when fried. Drain & set aside. Cook the Thai rice in enough water to cover the rice by 1cm. Cover the pan, bring to the boil and simmer for only a couple of minutes. Take the pan off the heat and leave covered for 10 minutes, in which time the rice will absorb all the water. Fluff up the rice with a fork and set aside.
- Cook the sweet potato & ordinary potato separately as they take different times to cook. Drain very well & mash. Make sure the rice & the potatoes are well drained before mixing together, as a sloppy mix is difficult to fry.
- Mix the cooked rice & mashed potatoes together.
- Finely chop the garlic, red chilli & ginger or if you have a labour saving mini processor, just buzz the garlic, chilli & ginger together. Mix the sliced spring onion with the coriander.
- Mix all the ingredients together with your hands to make a consistency that forms into softballs. Taste for seasoning.
- Form into small balls about half the size of a ping-pong ball. Roll in rice flour & gently flatten into 50p-sized patties. The mix will make about 18 rice cakes.
- Shallow fry in sunflower oil 1/2 cm deep until golden on both sides.
- Eat at once dipped in sweet chilli sauce.
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