Carrot Rice Cakes

• temps total: 15 minutes

Ingrédients

• carrots

• corn starch (can be replaced with tapioca flour or rice flour)

Instructions

1. Roughly chop carrots into big pieces and steam (or boil them) until they are soft.

2. Blend them finely, with using as little water as possible. The more water you use, the more dry ingredients you need to use later, which tends to be not as macro friendly!

3. Add starch into the mix! I’m using corn starch (can be replaced with tapioca flour or rice flour), and added around 100g of it for 200g of carrots. Feel free to add more if it’s too difficult to work with the dough, but you can also just freeze the dough and cut them into the desired shape you want.

4. (Optional) add some salt if you are planning on eating this on its own, or making a very light dish that doesn’t have a heavy sauce base. These absorb a lot of flavor of the broth/ sauce you cook it in, so I skipped this step.

5. Boil the rice cake pieces - you can par boil for 3 minutes and then freeze if you are using it as an ingredient, I boiled it for 5 minutes and then added them directly to the dish I was making. Fully cooking these should take no longer than 7 minutes.