Egg-Free White Pudding with Potato Cakes

Ingredients

• 1 lb Ground pork
• 1 cup Cooked rice
• 1/4 cup Rice flour
• 1/2 cup Oatmeal
• 1/2 cup Onion, finely chopped
• 1 tbsp Spices (white pepper, nutmeg)
• 1 tsp Salt
• 8 Potato cakes

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1 cup cooked rice, 1/4 cup rice flour, 1/2 cup oatmeal, 1/2 cup onion (finely chopped), 1 tbsp spices, and 1 tsp salt.
2. 2Mix these ingredients thoroughly with your hands or a sturdy spoon until they are evenly distributed and form a cohesive mixture.
3. 3Shape the mixture into a log or sausage form, approximately 6-8 inches long.
4. 4Tightly wrap the shaped mixture in parchment paper, ensuring it is sealed to prevent steam from entering.
5. 5Place the wrapped sausage into a steamer basket over simmering water. Steam for 30 minutes, or until the internal temperature reaches 160°F (71°C).
6. 6Carefully remove the steamed sausage from the steamer and allow it to cool completely on a wire rack for at least 15 minutes. This allows it to firm up for easier slicing.
7. 7Once cooled, unwrap the white pudding and slice it into 1/2-inch thick rounds.
8. 8Heat a 10-inch skillet over medium-high heat. Place the 8 potato cakes in the hot skillet and fry for 3-4 minutes per side, until golden brown and crispy.
9. 9Slice the cooled white pudding into 1/2-inch thick rounds and place them in the same skillet. Fry for 2-3 minutes per side until golden brown.
10. 10Serve the golden-brown slices of white pudding alongside the crispy potato cakes.

Substitutions

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