Pan-Fried Rice Cakes with Cucumber Sauce


  • 6 cups cooked basmati rice
  • 2 cloves garlic, chopped
  • 2 tsp peeled, chopped fresh ginger
  • 1 small red onion, minced
  • 2 red bell peppers, roasted, peeled, seeded and diced
  • 3/4 cup heavy whipping cream
  • 1 egg, lightly beaten
  • 1 tsp each: ground coriander, paprika, chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • salt and freshly ground black pepper
  • 2 cups fresh bread crumbs
  • 1/4 cup extra virgin olive oil
  • mint sprigs for garnish
  • Cucumber Sauce:
  • 1 cup peeled, seeded, grated cucumber
  • 2 cloves garlic, chopped
  • 1 cup plain yogurt
  • 1 tsp chopped fresh flat-leaf parsley
  • 2 tsp chopped fresh mint


  1. To prepare the rice cakes: In a large bowl, combine rice, garlic, ginger, onion, red peppers, cream and egg. Mix well. In a small bowl, combine coriander, cumin, paprika, chili powder, cinnamon, and mix well.
  2. Heat a small saute pan over high heat until hot. Add spices and dry saute until fragrant, about 2 minutes. Add spices to the rice mixture and mix well. Season with salt and pepper. Form rice mixture into about twelve 1-inch patties.
  3. To fry rice cakes: Dredge rice cakes in the bread crumbs. Heat about 2 tablespoons of olive oil in a large saute pan over high heat until smoking hot. Add as many patties as will fit in pan without overcrowding, and cook until golden brown, 3-4 minutes per side. Remove from pan and keep warm. Continue with remaining patties, adding more olive oil as needed.
  4. Cucumber Sauce: In a bowl, combine cucumber, garlic and yogurt. Mix well. Add parsley and mint, mix well. Season to taste with salt and pepper.
  5. To serve: Top rice cakes with cucumber sauce and garnish with mint sprigs.

Yield: 12 servings