Thai Coconut Rice Cakes (Dairy-Free)

Ingredients

• 2 cups Cooked jasmine rice
• 1/2 cup Coconut milk
• 2 tablespoons Tapioca starch
• 1/4 cup Scallions, chopped
• 1 teaspoon Ginger, grated
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil

Instructions

1. 1In a medium bowl, combine the 2 cups of cooked jasmine rice, 1/2 cup of coconut milk, 2 tablespoons of tapioca starch, 1/4 cup of chopped scallions, 1 teaspoon of grated ginger, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil.
2. 2Mix everything together thoroughly with a spoon or your hands until the ingredients are evenly distributed and the mixture holds together.
3. 3Shape the rice mixture into small, flattened patties, about 2-3 inches in diameter and 1/2 inch thick. You should have about 6-8 patties.
4. 4Heat 2 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C).
5. 5Carefully place the rice patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side.
6. 6Fry the rice cakes until they are golden brown and crispy on the outside, and heated through. You should hear a gentle sizzle as they cook.
7. 7Remove the cooked rice cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the Thai coconut rice cakes warm.

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