Rice Cakes With Sweet Potatoes & Soy Ginger Glaze

• 2 cups medium grain rice, cooked
• 2 large eggs, lightly beaten
• 1 12 tablespoons green onions, chopped
• 1 12 tablespoons walnuts, chopped
• 2 tablespoons Italian parsley, chopped
• 12 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon garlic, minced
• 12 cup flour
• 14 cup canola oil
• 1 sweet potato, cooked, peeled and diced into small pieces
• 1 cup soy sauce
• 2 oranges, juice and zest of
• 3 tablespoons brown sugar
• 1 tablespoon fresh ginger, minced
• 14 cup cornstarch, mixed with water
• chopped chives (optional)

1. In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
2. In a bowl, combine the flour and the rest of the spices.
3. When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
4. Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
5. Sweet Potato and Soy Ginger glaze; Drizzle sweet potato with oil and roast in 425 degree oven until tender: or bake in Microwave until tender.
6. Mix remaining ingredients in a sauce pan; bring to a boil and cook 2 to 3 minutes; add cornstarch mixed with a little water; cook until thickened.
7. Mix sweet potatoes with sauce and place on rice cakes with chopped chives.

grain rice, eggs, green onions, walnuts, italian parsley, paprika, kosher salt, black pepper, garlic, flour, canola oil, sweet potato, soy sauce, oranges, brown sugar, fresh ginger, cornstarch, chives

Taken from www.food.com/recipe/rice-cakes-with-sweet-potatoes-soy-ginger-glaze-139393 (may not work)