Potato cakes with ginger rice.
You can cook Potato cakes with ginger rice using 16 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Potato cakes with ginger rice
- You need 1/2 teaspoon of salt.
- Prepare 113 grams of water.
- Prepare 57 grams of flour.
- You need 1 piece of fresh ginger the size of a rolling dice.
- It’s 57 grams of butter or plant based alternative (or a mix).
- Prepare 1 of organic egg.
- You need 1 tablespoon of ground chia seeds.
- You need 3 tablespoons of water.
- You need 35 grams of water.
- Prepare 10 of small potatoes (or 5 large). Peeled.
- You need 60 grams of brown organic rice.
- Prepare 130 grams of water.
- It’s 1/2 of diced onion.
- Prepare 1 clove of garlic.
- You need 5 tablespoons of soy sauce.
- Prepare 1/3 tablespoon of pepper.
Potato cakes with ginger rice step by step
- 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!.
For Granma, I Love Cooking for Granma Recipes.