Skip to content
Basmati rice, coconut milk and hazelnut cakes recipe

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.

  1. Preheat the oven to 200°C.
  2. 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.
  3. 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.
  4. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.