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Crispy Sweet Potato & Rice Stacks with Sriracha Honey Mayo

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Crispy Sweet Potato & Rice Stacks with Sriracha Honey Mayo are crunchy, savory patties made with sweet potato and rice, then topped with a creamy sweet-and-spicy sauce. Perfect as a snack, appetizer, or light vegetarian meal, these stacks are crispy outside, tender inside, and packed with bold flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings
  • Category: Appetizer
  • Method: Pan-Frying
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • 2 cups cooked day-old rice
  • 1 large sweet potato, grated or cut into very thin rounds
  • 1 large egg
  • 2 tablespoons cornstarch or all-purpose flour
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil for frying
  • 3 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 to 2 teaspoons sriracha sauce
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped green onions (optional)
  • 1 teaspoon sesame seeds (optional)
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. In a large mixing bowl, combine the cooked rice, grated sweet potato, egg, cornstarch, soy sauce, garlic powder, salt, and black pepper. Stir thoroughly until the mixture becomes sticky and holds together.
  2. Form the mixture into small patties about 2 to 3 inches wide, pressing firmly so they hold together during cooking.
  3. If the mixture feels too loose, add an extra tablespoon of cornstarch.
  4. Heat vegetable oil in a large nonstick skillet over medium heat.
  5. Place the patties carefully into the skillet without overcrowding.
  6. Cook for 4 to 5 minutes per side until deeply golden brown and crispy.
  7. For baking, preheat the oven to 200°C (400°F), place patties on a lined baking tray, brush lightly with oil, and bake for 25 to 30 minutes, flipping halfway through.
  8. To prepare the sauce, whisk together the mayonnaise, honey, sriracha, and lemon juice in a small bowl until smooth.
  9. Stack 2 or 3 crispy patties on serving plates.
  10. Drizzle generously with the sriracha honey mayo.
  11. Garnish with green onions, sesame seeds, and fresh cilantro if desired.
  12. Serve immediately while hot and crispy.

Notes

  • Day-old rice works best because it is drier and helps the patties hold together.
  • Bake instead of fry for a lighter version.
  • Add shredded cheese for extra richness and flavor.
  • Adjust the sriracha amount to control the spice level.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Store the sauce separately to maintain crispiness.
  • These patties can also be cooked in an air fryer.

Nutrition

Find it online: https://savorymomskitchen.com/crispy-sweet-potato-rice-stacks-with-sriracha-honey-mayo/