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Golden Rice Cakes with Sweet Potato-Ginger Sauce
October 05, 2010

Three stars as written, four with improvements. I have to confess that I used leftover brown rice cooked in chicken broth instead of jasmine rice with garlic, but other than that, I followed the recipe closely. I found it to be totally bland and I couldn't get the cakes to stick together while cooking. I even added an extra egg to the mixture. After tasting the first completed cake, I added some several dashes of hot sauce and some brown sugar to the sauce, which dramatically improved the flavor. If I make these again, I will use regular onion instead of green in the rice mix and add a little habanero for a zestier flavor.