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Inspired by Chinese scallion pancakes, these little cakes are heartier but baked instead of fried.

You can make the cake dough a day ahead and keep it in the refrigerator. Although the recipe calls for rice flour, you can use any flour you have on hand. Similarly, the dipping sauce can use any kind of chili oil, chili paste, or hot Asian sauce. You truly can make it your own. We recommend trying a Srichacha sauce or a wonderfully flavorful Sichaunese condiment known as “chili crisp.”

How to Make It

Difficulty: Intermediate

Overall Time: 1 hr

Prep Time: 35 min

Cook Time: 25 min

Serves: 4 // makes 8 large cakes


For the Cakes

  • 1 tbsp vegetable oil, plus more for greasing pan
  • 2 oz kale, finely chopped, about 2 cups
  • 1 cup cooked rice
  • 4 shiitake mushrooms, finely chopped
  • 3 scallions, thinly sliced
  • 1 large nub of ginger, minced
  • 1 garlic clove, minced
  • ¼ cup rice flour
  • Kosher salt 
  • Freshly ground black pepper
  • 2 eggs, whisked

For the Dipping Sauce

  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili oil or chili paste 
  • 1 tbsp honey
  • 3 chives
  1. Preheat the oven to 375°F. Line a baking sheet with parchment. Grease parchment with a small amount of oil.
  2. For the cakes, combine kale with rice, mushrooms, scallions, ginger, garlic, and rice flour. Season to taste with salt and pepper. Stir in eggs.
  3. Use a ¼ cup measure to scoop the mixture onto the prepared baking sheet in eight equal portions. Flatten the cakes slightly with your palm. Sprinkle lightly with salt. Brush oil evenly over cakes. Bake for 15 minutes, then flip and bake until golden, about 10 more minutes. Cakes should be firm but springy to the touch.
  4. Whisk soy sauce, vinegar, sesame oil, chili oil, and honey in a small bowl. Snip the chives into the sauce with a pair of kitchen shears. Serve alongside the warm cakes.
Kale and Rice Cakes Recipe by Casa de Suna

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