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2 Serves
40 Mins
Prepare the rice cakes by soaking them in warm water if they are hard, and slice the fish cakes into bite-sized pieces.
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IraqiVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
51 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
340 mg / 420 mgPhosphorus
1091 mg / 1,250 mgPotassium
1468 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
4 g / 28 gSugar
16 g / 50 gSaturated Fat
1 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
In a large pan, heat the vegetable oil over medium heat and sauté the sliced onions and garlic until fragrant.
Add the rice cakes and fish cakes to the pan, stirring to coat them in the oil.
Stir in the chili paste, sugar, and a splash of water, then season with salt and pepper to taste, simmering until the sauce thickens and coats the cakes.
18
g55
g18
g
American