Basmati rice, coconut milk and hazelnut cakes recipe
Have you ever had crispy fried rice cakes? Our version are mixed with chilli, coconut milk and hazelnuts to bring additional flavour and complexity to a crunchy delight.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 337 calories / serving
- Dairy-free
- Healthy
Ingredients
- 500g cooked basmati rice
- 40ml sunflower oil
- 150ml low-fat coconut milk
- 40g hazelnuts, halved
- 1 green chilli, de-seeded and sliced
- salt
- pepper
Each serving contains
- Energy
- 1410kJ 337.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 38.1gProtein 5.0gFibre 0.1g
Method
- Preheat the oven to 200°C.
- Combine the rice, coconut milk,hazelnutsand greenchilliwith some seasoning in a large mixing bowl. Mix gently with your hands to combine everything together. Shape into small burger-sized patties.
- Heat the sunflower oil in a large frying pan over a moderate heat and fry the cakes, in batches, for 1-2 minutes on both sides until lightly coloured.
- Transfer to a lined baking tray once golden and transfer to the oven to finish cooking for 5-7 minutes. Remove and serve stacked on a serving plate.
