Potato cakes with ginger rice

Name: Potato cakes with ginger rice
Total time: 3600 s
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 teaspoon salt; 113 grams water; 57 grams flour; 1 piece fresh ginger the size of a rolling dice; 57 grams butter or plant based alternative (or a mix); 1 organic egg; 1 tablespoon ground chia seeds; 3 tablespoons water; 35 grams water; 10 small potatoes (or 5 large). Peeled; 60 grams brown organic rice; 130 grams water; 1/2 diced onion; 1 clove garlic; 5 tablespoons soy sauce; 1/3 tablespoon pepper

jorgen.hovde @cook_3451238

Oslo, Norway

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 Ruhlman's book called Ratio. However, I did veganize his method a bit by replacing half of the eggs with a simple home made chia seed egg replacement mixture (easily found on the internet).

The following recipe will make about 9 pretty thick potato cakes (like in the picture above), or about 14 thin ones. Better to make them thinner if you like them a bit more crispy-like (I will do that the next time I make this). After forming, refrigerate the extra potato cakes and cook them the next day or so.

I hope you will find the meal as tasty as me.

PS: In the picture above I forgot to grind the chia seeds for the potato cakes, and they look a bit like whole peppercorns. It was good nevertheless.

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).

I hope you will find the meal as tasty as me.

PS: In the picture above I forgot to grind the chia seeds for the potato cakes, and they look a bit like whole peppercorns. It was good nevertheless.

jorgen.hovde @cook_3451238

Oslo, Norway

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).

I hope you will find the meal as tasty as me.

PS: In the picture above I forgot to grind the chia seeds for the potato cakes, and they look a bit like whole peppercorns. It was good nevertheless.

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).

I hope you will find the meal as tasty as me.

PS: In the picture above I forgot to grind the chia seeds for the potato cakes, and they look a bit like whole peppercorns. It was good nevertheless.

Saved

Ingredients

60 mins

1 serving

1/2 teaspoonsalt
113 gramswater
57 gramsflour
1 piecefresh ginger the size of a rolling dice
57 gramsbutter or plant based alternative (or a mix)
1organic egg
1 tablespoonground chia seeds
3 tablespoonswater
35 gramswater
10small potatoes (or 5 large). Peeled
60 gramsbrown organic rice
130 gramswater
1/2diced onion
1 clovegarlic
5 tablespoonssoy sauce
1/3 tablespoonpepper

Saved

Steps

60 mins

1

You probably would want to read through all the instructions before starting so as to plan the timings approximately.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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).
8

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.
9

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.
10

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!