Rice cakes with zucchini and mushrooms
Make every Monday meat-free with delicious vegetarian options. Such as these golden crumbed brown rice cake patties and stir-fried vegetables, sprinkled with seaweed.
- 15 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
Rice cakes with zucchini and mushrooms
- 3 cup (600g) brown rice, rinsed
- 1.25 litre (5 cups) water
- 1 tablespoon mirin
- 2 tablespoon light soy sauce
- 1 teaspoon caster (superfine) sugar
- 1/4 cup (60ml) rice vinegar
- 2 1/2 tablespoon sesame oil
- 2 green onions (scallions), sliced thinly
- 150 gram shiitake mushrooms, sliced thickly
- 150 gram shimeji mushrooms, separated
- 2 medium zucchini (240g), cut into matchsticks
- 150 gram snow peas, trimmed
- 1 sheet toasted seaweed (nori), sliced thinly
Method
Rice cakes with zucchini and mushrooms
- 1Bring rice and the water to the boil in a large saucepan over medium-high heat. Reduce heat; simmer, covered, for 30 minutes or until rice is just tender. Remove from heat; stand, covered, until cool enough to handle.
- 2Meanwhile, combine mirin, sauce, sugar, vinegar and 2 teaspoons of the oil in a small bowl; set aside.
- 3Place half the rice, half the white part of the green onion and 1 teaspoon of the oil in a food processor; pulse until rice is coarsely chopped and sticky. Transfer rice mixture to a large bowl. Repeat with remaining rice, white part of the green onion and another 1 teaspoon of oil. Stir rice mixture to combine. Shape rice mixture into 16 patties. Brush rice cakes with 1 tablespoon of the oil.
- 4Heat a large frying pan over medium heat; cook rice cakes, in batches, for 5 minutes each side or until golden and crisp.
- 5Meanwhile, heat remaining oil in a wok or large frying pan over medium-high heat; cook mushrooms until almost tender. Add zucchini and peas; cook for 1 minute or until tender. Add mirin mixture; toss to combine.
- 6Serve rice cakes with stir-fried vegetables, sprinkled with seaweed and remaining green onion.
