Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, potato cakes with ginger rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Potato cakes with ginger rice is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Potato cakes with ginger rice is something that I’ve loved my entire life.
Great recipe for Potato cakes with ginger rice. The headline for this recipe should perhaps be longer, but that would involve some French, so I include a comment here instead. The potato cakes are made with a Pâte à choux (light pastry dough). My inspiration for the potato cakes came from.
To get started with this recipe, we must first prepare a few components. You can cook potato cakes with ginger rice using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Potato cakes with ginger rice:
- Take 1/2 teaspoon salt
- Make ready 113 grams water
- Get 57 grams flour
- Make ready 1 piece fresh ginger the size of a rolling dice
- Get 57 grams butter or plant based alternative (or a mix)
- Make ready 1 organic egg
- Make ready 1 tablespoon ground chia seeds
- Get 3 tablespoons water
- Make ready 35 grams water
- Prepare 10 small potatoes (or 5 large). Peeled
- Take 60 grams brown organic rice
- Get 130 grams water
- Prepare 1/2 diced onion
- Make ready 1 clove garlic
- Prepare 5 tablespoons soy sauce
- Prepare 1/3 tablespoon pepper
Today, I will show you a way to make a special dish, potato cakes with ginger rice. For mine, I will make it a little bit unique. Potato cakes with ginger rice is one of the most popular of recent trending meals on earth. Potato cakes with ginger rice Hello everybody, hope you're having an amazing day today.
Instructions to make Potato cakes with ginger rice:
- You probably would want to read through all the instructions before starting so as to plan the timings approximately.
- First the potato cakes. They are made in two main steps: The first is to prepare a Pâte à Choux (a light pastry dough).The second is to make normal mashed potatoes. Then combine, form disks, and fry.
- Pâte à Choux: Bring the 113 grams of water, 57 grams of butter/plant based alternative, and salt to a simmer. Add the flour and stir for a few minutes. Continue to cook another minute or so to reduce the water. Remove and let cool so that the mixture is warm rather than hot. Add the one egg and the egg placement (one tablespoon ground chia seeds and three tablespoons of water). Stir until well combined.
- Mashed potatoes: While you have breaks in the previous step, start with the mashed potatoes. Boil the peeled potatoes, sliced in half for faster cooking time, about 15 minutes. Drain. Add about five tablespoons of water and 7 tablespoons of vegetable butter alternative (or butter). Grind some pepper into the mixture. Then use a masher and mash.
- Combine Pâte à Choux and mashed potatoes. Mix well. Form into thin disks using your hands and flour both sides (I used corn flour). Refrigerate the extra potato cakes you are not planning to eat straight away.
- Prepare and cook one portion of your choice of rice with some pepper mixed into it. I used brown organic rice which takes 45 mins to cook.
- Slice or make cubes from the halved onion. Add some oil (I used corn/maize oil) to a saucepan preheated to medium heat. Reduce to medium/low once the onion is added. Chop the ginger and garlic (you can squeeze/mash the garlic hard with the edge of your knife first for a finer chop).
- Add the ginger and garlic after about 10 mins of gently frying the onion. Stir a bit now and then and very gently fry for about five more mins, taking care not to burn the garlic.
- When done add it all, as well as the soy sauce, to the rice. Combine well, and keep the rice-mixture on the hob for a few more minutes on very low heat. Make sure there is some moisture in there.
- Preheat a frying pan on medium-high heat, add about 8 tablespoons of your preferred frying oil (I used corn/maize oil). The oil should cover about 0.5 cm/0.2 inches of the potato cakes, so as to semi-deep-fry them. Fry for about 7 minutes on each side (but adjust the time if necessary) Serve the potato cakes with the rice. Bon appétit!
- Ready to serve and ENJOY!
Potato cakes with ginger rice is one of the most popular of recent trending meals on earth. Potato cakes with ginger rice Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, potato cakes with ginger rice. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
So that’s going to wrap it up with this special food potato cakes with ginger rice recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
