Crispy Rice Cakes with Coconut-Lime Dressing

Ingredients

• 3 cups Cooked Jasmine Rice (day old)
• 1 tablespoon Red Curry Paste
• 1 tablespoon Fish Sauce
• 2 tablespoons Lime Juice
• 1 teaspoon Grated Ginger
• 1/4 cup Chopped Green Onions
• 1/4 cup Coconut Flakes (unsweetened)
• 1/2 cup Vegetable Oil (for frying)
• 1/4 cup Coconut Milk
• 1 teaspoon Lime Zest
• 1 teaspoon Maple Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the cooked rice, red curry paste, fish sauce, lime juice, ginger, and green onions. Mix well.
2. 2Form the rice mixture into small, flat cakes (about 5.08-7.62 cm in diameter).
3. 3Heat the vegetable oil in a large skillet over medium-high heat.
4. 4Carefully place the rice cakes in the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
5. 5Remove the rice cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. 6In a small bowl, whisk together the coconut milk, lime zest, and maple syrup to create the dressing.
7. 7Serve the crispy rice cakes immediately with the coconut-lime dressing drizzled over the top.

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