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Basmati rice, coconut milk and hazelnut cakes recipe

10 ratings

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
Healthy
Dairy-free

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

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1410kj
337kcal 17%
Fat
18g 25%
Saturates
4g 20%
Sugars
1g 1%
Salt
0.3g 5%

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

Method

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.

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.