Sweet Brown Rice Cakes With Adzuki Beans And Some Like It Hot Avocado Salsa

• Avocado Salsa
• 6 Radishes, trimmed, washed, small dice
• 1/2 cucumber, peeled, seeded, small dice
• 1 Avocado, peeled, pitted, small dice
• 1/4 cup chopped cilantro
• Greens of 3 scallions, 1/4" slice on the diagonal
• Juice of 1 lime
• 2 teaspoons Rice vinegar, unseasoned
• 2 teaspoons Soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Siracha
• Rice Cakes
• 2 cups Boiling water
• 1 cup Sweet brown rice
• 1/2 cup Adzuki beans, rinsed, soaked overnight
• 2 cups Cold water
• Greens of 3 scallions, 1/4" dice on the diagonal
• Salt & pepper to taste
• 2 cups Panko crumbs, preferably coarse
• 3 tablespoons Chia seeds
• 2 teaspoons Kosher or sea salt
• 6 Grinds black pepper
• Bowl of water for shaping
• Sesame oil for frying.
• Wedges of lime for garnish

1. Add rice to boiling water. Reduce heat to a simmer, cover pot, and cook until done, about 20 minutes. Don't overcook, as when done just right, the hull has a pleasant subtle crunch to it. When done, transfer to a mixing bowl and spread it out to cool.
2. While rice is cooking, also cook the beans. Drain and rinse them, add to cold water and bring to a boil. Reduce heat to an active simmer, cover pot and cook until done, about 30-40 minutes. When done, strain through a colander and allow them to cool a bit before adding to the rice.
3. Combine rice and beans and stir to blend. Don't be afraid to mash the beans a bit. Fold in scallions, then season to taste with salt and pepper.
4. Prepare the salsa. Combine all ingredients in a non-reactive bowl. Taste, and adjust seasonings as needed. Set aside for flavors to blend while rice cakes cook.
5. Mix together the Panko, chia seeds, and seasonings in a square baking pan. Begin heating a skillet filmed with sesame oil to 1/4" deep. Shape cakes by first dipping your palms in some water. Pinch up sort of a tennis-ball size of the mixture. Gently coax it into an oval about 1/2" thick. Press each side softly into the Panko mixture, then place in skillet. Fry until each side is nicely golden brown; turn gently.
6. When done, serve 2 on each plate. Sauce generously with the salsa, add a couple of wedges of lime, and garnish the border with some drops of Siracha . . . because some like it hot!

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Taken from food52.com/recipes/10643-sweet-brown-rice-cakes-with-adzuki-beans-and-some-like-it-hot-avocado-salsa (may not work)