Recipes/ Vegan/ Vegetarian

Crispy Black Rice Cakes with Charred Corn Salad

Crispy black rice cakes with charred corn salad. This is an easy and fun way to use up leftover rice – add 1 spoon of flour to every cup of cooked rice, shape them into patties, and crisp them up in a pan. I prepared a simple salad by charring 1 ear of corn, and combining it with half a diced avocado (the other half was too bruised), red onion, mint, and lime. My friend Iyan and I had been discussing ways to cook with nutritional yeast, and I honestly use it pretty often for flavor and nutrition. This dish is no exception – each obsidian rice cake was dusted with these golden flakes, then topped off with fresh corn salad. ūü§ó

You Might Also Like

No Comments

Leave a Reply