Coconut Risotto Cakes
Sweet and spicy, these are the perfect little cakes. If you looking for an appetizer serve one but as an entrée serve 2!
Ingredients
- 1 tbsp. unsalted butter
- 1 cup Arborio rice
- 1 (13 oz.) can coconut milk
- 1 cup water
- ¼ cup toasted raw coconut
- ½ cup carrot, peeled, small diced
- 2 tbsp. scallions, sliced
- 2 tsp. fresh ginger, minced
- 1 tbsp. garlic, minced
- ½ cup red pepper, cored, seeded and small diced
- ½ cup yellow pepper, cored, seeded and small diced
- ¼ cup red cabbage
- 2 tsp. lime juice
- 1 tbsp. sambal (red chili paste)
- 1 tsp. fish sauce
- 2 ½ tbsp. soy sauce
- 2 cup panko bread crumbs (divided)
- 1/3 cup all-purpose flour
- 2 cups spinach
- Salt and pepper
Directions
In a small sauce pan pour in the coconut milk and water and start heating it up to medium heat.
In a separate medium sauce pan start to melt the butter and when melted add the Arborio rice. Cover the rice in the butter and let toast for a minute. Start adding the coconut milk into the rice, one ladle full at a time. Let it absorb the milk and then keep going. Cook for about 25 or so minutes until al-dente, or still has a bit of a bite to it. At the end add the toasted coconut. Spread onto a sheet pan and let cool down.
In a large bowl add the carrots, scallions, ginger, garlic, peppers, cabbage, lime juice, sambal, fish sauce, soy sauce. Mix together until combined. When risotto is cooled add to the vegetables, and mix together. Add the 1 ½ cups panko and flour a little bit at a time. Until you see start to see it drying out a little and you can to form little cakes with them. Using the palms of your hands start to form little cakes. On a separate little plate add the remaining ½ cup of panko. Place cakes in the panko and make sure all sides are covered. Continue until all cakes are formed.
In a non-stick fry pan start heating up a little bit of olive oil and butter together. When the butter is melted, start by placing the cakes only a couple at a time into the pan. Fry for about 6-7 minutes on each side until golden and beautiful!
On your serving dish place a handful of spinach on each plate and top with the coconut cake and drizzle with the Siracha aioli. Garnish with a lime wedge!! ENJOY!
Siracha Aioli
Ingredients
- 2 tbsp. Siracha
- 2 tbsp. mayo
Directions
In a small bowl mix the two together and drizzle over the cakes!