Sweet Potato Rice Cake

Peel the sweet potato and cut into chunks. Cut onion and shiitake mushroom into small pieces. Mix sweet potato, rice, onion and shiitake mushroom in a blender, blend until smooth but still a little chunky. Take out the sweet potato dough, use a mold or hand to shape into rectangular or round patties, about half-inch thick. You can also press the dough into a floured container, press tight, then flip out the dough and cut into pieces. Note: If you want to avoid oil, you can bake the rice cake. Skip the following step and bake for 20 minutes at 375 degrees Fahrenheit. Heat a skillet, pour olive oil into the skillet or use an oil spray. Put the rice cake into the skillet, few at a time. Saute for about 2 minutes, then flip over. Cook in this fashion until both sides are brown and a little crispy. Remove from heat and place on a serving plate. (Optional) Add a few drops of Balsamic vinegar and sprinkle with some chopped green onions. 10 servings