Rice, coconut milk and hazelnut cakes recipe

  • Serves 6
  • 30 mins to prepare and 25 mins to cook, 8 hrs 00 mins to cool
  • 360 calories / serving
  • Freezable
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Rice, coconut milk and hazelnut cakes HERO

Heat the oil in a deep pan and add all of the onions and the crushed hazelnuts. Cook for 2 minutes, stirring regularly to avoid scorching the nuts. Add the rice gradually, stir and cook for a few minutes until the rice is transulcent.  

Pour in the coconut milk and 200ml (1/3pt) water and season. Mix well and bring to the boil, stirring regularly to avoid the rice sticking. Turn the heat down and simmer until all the liquid is absorbed and the rice is tender and fluffy.

Allow to cool completely, then add the chopped coriander and the eggs one by one and mix well until the the egg binds the rice together.

Butter a large sheet of nonstick baking paper and place on a baking tray (use two sheets if necessary). Dollop spoonfuls of the mixture onto the paper and flatten slightly to make patties about 1·5cm (¾in) thick and 7cm (3in) across. Chill for 8 hours in the fridge.

When ready to cook, heat the butter in a frying pan and cook the rice cakes on both sides, until heated through and crispy golden brown on both sides (you may need to do this in batches). Keep warm until ready to serve.

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  • Ingredients

  • 2tbsp vegetable oil
  • 1 onion, peeled and diced
  • 2 spring onions, finely sliced
  • 3tbsp chopped hazelnuts
  • basmati rice (300g) to serve
  • 300ml/10floz coconut milk
  • 1tbsp fresh coriander leaves, finely chopped
  • 2 eggs
  • Knob butter for frying, plus extra greasing
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  • Energy 1503kj 360kcal 18%
  • Fat 17g 24%
  • Saturates 4g 20%
  • Sugars 4g 4%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 45.1g Protein 7.8g Fibre 1.4g

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