Rice Cakes With Sweet Potatoes & Soy Ginger Glaze

Total Time
Prep 30 mins
Cook 30 mins

These rice cakes are simple to make using cooked rice( even leftover rice) and served with sweet potatoes and ginger glaze or serve the rice cakes by themselves. These make a very good appetizer. I seen these made on TV.

Ingredients Nutrition


  1. In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
  2. In a bowl, combine the flour and the rest of the spices.
  3. When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
  4. Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
  5. Sweet Potato and Soy Ginger glaze; Drizzle sweet potato with oil and roast in 425 degree oven until tender: or bake in Microwave until tender.
  6. Mix remaining ingredients in a sauce pan; bring to a boil and cook 2 to 3 minutes; add cornstarch mixed with a little water; cook until thickened.
  7. Mix sweet potatoes with sauce and place on rice cakes with chopped chives.


Most Helpful

Thanks heaps i was wondering what to use my leftover rice for.The rice cakes were very tasty,i did add som breadcrumbs to the mixture as my were not staying togeather.Next time ill make sure that I have enough brown sugar I only added 1 tablespoon as this was all I had left. Will make it again as this is a very inexpensive meal

Joyfull February 02, 2009

I have only commented on this recipe and not rated as I changed so much in it. I used all the ingredients listed but ran into a few problems making it... Firstly after mixing my rice as in step one two hours later it was very very wet. I couldn't form the mixture into balls so I added the flour into the mix and managed to make a mix that would just about stick together as long as I was careful moving it to the pan. Once fried up they were ok though. With the glaze I ran into a couple of other problems. When boiling up the ingredients I added about half of my cornflour slurry and it had become the consistency of custard! I decided to use it anyway i dipped a finger in but it was so salty I just couldn't eat it. I used a samll amount to mash with the sweet potato to make a loose mash and binned the rest in afraid! Overall its not a bad dish it just didn't work for me!

PinkCherryBlossom November 26, 2006

I made these to use up leftover rice. However I modified the recipe slightly to use chives instead of the green onions, and I cooked a corn cob and added the sliced corn to the mixture. I served them with sweet chilli sauce. Delicious. Will definately make again as it is such a good use of leftover rice.

Wendy's Kitchen February 22, 2006

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