Indonesian Rice Patties

This version of a popular Indonesian street food is delicious served with a traditional sambal, a hot and spicy relish. Many Asian markets offer a variety of sambals. The slightly sticky jasmine rice holds together well in patties; other good choices would be sticky rice or short-grain brown rice.

2 1/2 cups cold cooked jasmine rice
1 cup finely chopped Napa cabbage
1/2 cup minced onion
1/2 cup shredded carrots
1/4 cup chopped peanuts
1 clove {garlic}, minced
1 tablespoon soy sauce or kechap manis
1 tablespoon shredded unsweetened coconut
1 teaspoon light brown sugar
1/2 teaspoon ground {cardamom}
1/2 teaspoon ground {cinnamon}
 {salt}, to taste
1/8 teaspoon {cayenne}, or to taste
 flour for dredging
1 tablespoon vegetable oil, or more if needed
Combine all the ingredients except the flour and oil in a food processor and process until well blended; transfer to a bowl. Scoop out about 1/2 cup of the mixture, shape it into a 1/4-inch-thick patty, and place on a baking sheet. Repeat with the remaining mixture; you should have 6 to 8 patties. Lightly coat the patties with flour, shaking off the excess, and refrigerate for 5 minutes.

Heat the oil in a large skillet over medium heat until hot. Add the patties, and cook, in batches if necessary, until lightly browned on both sides, about 3 minutes per side, adding additional oil if needed. Serve immediately.

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 30 min

Servings: 4

Recipe By: Robin Robertson

From:  Rice & Spice
Used with permission of Robin Robertson