• Recipes
• Sauces, marinades and dressings
• Salsa
• Sweet brown rice cakes with adzuki beans and some like it hot avocado salsa

Both sweet brown rice and adzuki beans can be found in sweet applications, but the natural stickiness of the rice, the soft texture of the cooked beans as well as their richly nutty flavor, make them naturals for rice cakes. <br /> <br />Deliberately made without egg, the cakes have a soft, delicate texture which contrasts nicely with the crunchiness of the Panko coating. For an extra touch of flavor and subtle crunch, I tossed some chia seeds in with the Panko. <br /> <br />The salsa is all sweet, soft, crunchy, spicy, tart and pairs so nicely with the soft, savory, subtle crunch of the rice cakes. You'll be tempted - well, I was anyway - to sit down with a spoon and gobble it up as is. Maybe plan to make extra. Sauce the cakes generously - it doesn't keep. <br /> <br />The rice cakes alone constitute a complete protein. They also make a perfectly comfortable bed for light fish.

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