Goat Sliders On Scallion Rice Cakes Food

GOAT SLIDERS ON SCALLION RICE CAKES

Steps:

• TO MAKE SLIDERS:.
• Mix all ingredients together in mixing bowl. Form into 3 inch meat balls and gently/slightly flatten bottom and top with palm.
• Lightly grease a baking sheet with a drizzle of canola oil. Bake for 10 minutes at 350 degrees. Serve immediately.
• TO MAKE THE RICE CAKE:.
• Put rice and water in a medium size sauce pan, medium heat. When water comes to a boil, turn heat down to low and cover. Let steep till water completely evaporated.
• Remove rice from sauce pan into medium size mixing bowl. Fluff with a fork. Add eggs, salt and scallion. Fully mix.
• Heat cast iron or sauce pan with canola oil on medium heat. Use an ice cream scoop to form rice cakes.
• Place rice cakes in skillet. When starting to become golden, flip and cook other side.
• When both sides are golden, remove from heat to serving plates. Serve immediately.

SAVORY RICE CAKES

Steps:

• Spread cream cheese on rice cakes.
• Spread salsa on top of the cream cheese.

AMAZING CRAB RICE CAKES

Steps:

• Bring broth to a boil in small saucepan.
• Stir in rice; cover.
• Remove from heat; let stand 5 minutes.
• Fluff with fork.
• Beat eggs lightly in medium bowl.
• Add rice, crabmeat and cheese; mix well.
• Divide and shape mixture into 8 patties.
• Let stand 5 minutes.
• Melt butter in large skillet on medium heat.
• Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

TUNA RICE CAKES

Steps:

• Thaw peas.
• Place rice in a large mixing bowl Drain tuna and add to rice with the egg, soy sauce, peas and flour.
• Mix to combine.
• Shape mixture in to 6 patties.
• Heat oil in skillet, cook patties in batches for approx five minutes each side.
• * edit* I have recently made this by just putting the whole mixture in a skillet (rather than in 'cakes')and browning both sides, very tasty. Eve

BULGOGI SLIDERS WITH SCALLION SALSA

Steps:

• In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
• Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
• When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
• Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
• Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).

RICE CAKES

Steps:

• Sprinkle the rice and salt into the boiling water.
• Cover and cook slowly until the water is absorbed, 7-10 minutes.
• Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• Stir in 1 egg and 2 tablespoons of the butter.
• Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• Carefully dip each cake into the egg and then cover with crumbs.
• Melt the remaining 4 tablespoons of butter in a skillet with the oil.
• When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

SCALLION CAKES

Steps:

• In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
• Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
• Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
• In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.

TUNA RICE CAKES

Steps:

• Combine rice, onion, lemon juice, curry powder, tuna, eggs and parsley in a large bowl. Mix with hands and shape to form patties.
• Fry in oil on each side until golden.
• Drain on paper towel.
• Serve with a salad or cut-up raw vegetables.

CHEESY LEFTOVER RICE CAKES

Steps:

• Heat the peanut oil in a heavy iron frying pan until it just starts to smoke.
• Combine all ingredients and mix well.
• Mixture should be sticky enough to form patties and hold together.
• Make a ball the size of an extra large meatball then smash it flat between your hands.
• Drop into hot oil.
• Fry for about 4 minutes per side or until golden brown.
• Remove from oil and drain on a rack or paper towels.