Monday, January 11, 2016

Tasty Rice "Fish" Tacos

 These are great and, similar to last week, we're using mashed up leftover rice.
These can also be baked and if shaped a certain way they make good "fish sticks".

1 C. cooked rice
1/4 C. cooked mashed potatoes or tofu (or white beans)
2 Tbsp. cornstarch or tapioca starch
seaweed sheets or strips (or hijiki)
1 C. seasoned breadcrumbs or cornmeal, or use your favorite breading batter
 in the picture I used a crispy curry pancake batter
oil to fry or bake
corn tortillas

I like to add:
plum vinegar
toasted ground sesame seeds

Mash the rice with your hands or a food processor, then add starch, potato or tofu and seasonings. Form into several sticks. Wrap each with a piece of seaweed, then dredge in batter if you're using that or a little bit of water and then breadcrumbs/cornmeal.
Fry, turning, in oil until crispy. Drain on absorbent paper.
Serve on warm tortillas with shredded cabbage and carrot with lime, cilantro and toasted cumin seed, some salsa fresca or salsa verde and perhaps a tartar-y sauce...

For a tartar sauce add to the sour cream sauce from last week:
a bit more thickener while cooking, 1 tsp. prepared horseradish and an extra garlic clove add 1 Tbsp. minced onion and 1 Tbsp. minced pickle and stir in before chilling

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