Crispy Rice Cakes with Mushrooms & Chermoula
Rice is s staple for many cultures, and crispy rice cakes, using leftover rice, range from Korean nurunji, Middle eastern hkaka and Italian arancini. We took pointers from them all and created this vegan version studded with zucchini and herbs, topped with crispy mushrooms and shallots. We love it as an appetizer or small plate, doused with Saffron-rich Chermoula. Simple and so good!
- Time: 30 min
- Servings: 6
Source: Red Stick Spice Recipes
Ingredients
- For the Mushrooms
- pint wild mushrooms
- shallot, slivered
- Shrooms & Spice Blend
- Salt
- Porcini Extra Virgin Olive Oil
- For the Rice Cakes
- leftover sticky rice
- grated zucchini
- Tbl chopped mixed rosemary, parsley and thyme
- scallions, slivered
- ground black pepper
- Tbl rice flour
- Caramelized Onion Avocado Oil
- Chermoula for serving