Basmati rice, coconut milk and hazelnut cakes recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 337 calories / serving
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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.

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  • 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
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  • Energy 1408kj 337kcal 17%
  • Fat 17.9g 25%
  • Saturates 4g 20%
  • Sugars 0.9g 1%
  • Salt 0.3g 5%

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


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