Ingredients
1 Cup Leftover Brown Rice - lightly crushed
1 Teaspoon Chilly powder
A Pinch of Salt
¼ Teaspoon Cumin seeds
1 Scallion/Spring Onion - finely chopped
2 Tablespoons Capsicum - finely chopped
1 Tablespoon Corn Flour
Oil as required for shallow frying
1 Cup Leftover Brown Rice - lightly crushed
1 Teaspoon Chilly powder
A Pinch of Salt
¼ Teaspoon Cumin seeds
1 Scallion/Spring Onion - finely chopped
2 Tablespoons Capsicum - finely chopped
1 Tablespoon Corn Flour
Oil as required for shallow frying
Method
To prepare the rice cakes using leftover rice, mix all the above ingredients in a bowl. Bind into a smooth dough. Divide into 6 equal pieces and shape each into round cakes. Refrigerate for 25 to 30 minutes.
Pour an inch of oil in a broad frying pan and once oil is hot, place the shaped cakes and fry on a medium flame for 6-8 minutes per side until both sides are crisp and golden brown.
It's simple but makes a great snack or a delicious side dish. Serve with a green chutney or ketchup. I served these with mayonnaise and hung curd.
These make a lip smacking snack. These leftover rice cakes are both vegan and gluten free.
My Notes
If the rice is too dry , sprinkle a teaspoon or two of water, cover and microwave for 2 minutes until it is somewhat softened. Extremely dry rice will not hold together in these patties.
Labels: Leftover series, Brown Rice, Patties, Starters, Snack, Sunday Funday, Vegan, Gluten free
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