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Basmati rice, coconut milk and hazelnut cakes recipe

10 ratings

Ingredients

Basmati rice can always be swapped for long-grain

of the reference intake
Carbohydrate 38.1g Protein 5g Fibre 0.1g

Preheat the oven to 200°C.
Combine the rice, coconut milk, hazelnuts and green chilli with 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.