Crispy Rice Cakes with Coconut Flakes and Chicken

Ingredients

• 2 cups Cooked Jasmine Rice
• 1 cup Shredded Cooked Chicken
• 1/2 cup Unsweetened Coconut Flakes
• 2 tablespoons Soy Sauce
• 1 teaspoon Fish Sauce (optional)
• 1 tablespoon Lime Juice
• 1 teaspoon Red Curry Paste
• 2 tablespoons Vegetable Oil
• 2 tablespoons Chopped Cilantro
• 2 tablespoons Chopped Green Onions

Instructions

1. 1In a large bowl, combine the 2 cups of cooked Jasmine Rice, 1 cup of shredded cooked chicken, 1/2 cup of unsweetened coconut flakes, 2 tablespoons of soy sauce, 1 teaspoon of fish sauce (if using), 1 tablespoon of lime juice, and 1 teaspoon of red curry paste.
2. 2Mix these ingredients together thoroughly with a spoon or your hands until everything is evenly distributed. You want to make sure the seasonings and other ingredients are well incorporated into the rice mixture.
3. 3Heat 2 tablespoons of vegetable oil in a large 12-inch skillet over medium heat, which is about 350°F (175°C). Wait until the oil shimmers slightly, indicating it's hot enough.
4. 4Scoop about 1/4 cup of the rice mixture at a time and gently form it into small, flat patties, about 3 inches in diameter and 1/2 inch thick. Make sure they are firm enough to hold their shape.
5. 5Carefully place the formed rice cakes into the hot skillet, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes on the first side, until they are a deep golden brown and feel crispy when gently pressed.
6. 6Flip the rice cakes over and cook for another 5 to 7 minutes on the second side, until they are also golden brown and crispy. The total cooking time should be between 10 and 14 minutes.
7. 7Remove the crispy rice cakes from the skillet and place them on a plate lined with paper towels. This will help absorb any extra oil.
8. 8Transfer the drained rice cakes to a serving platter. Garnish generously with the 2 tablespoons of chopped cilantro and 2 tablespoons of chopped green onions.
9. 9Serve the crispy rice cakes warm.

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