A crispy fried snack using left over rice. Excellent served with a spicy relish and a hot drink on a cold day. Serves 4 210g (7oz) cooked basmati rice 2 onions, finely chopped 2 green chillies, de-seeded and chopped 1 handful coriander leaves, finely chopped 150g (5oz) plain flour 210ml (7oz) water 1 tbsp hot sunflower oil Sunflower oil, for frying Blend together the cooked rice, flour, onions, chilli and coriander. Add salt to taste and 1 tbsp hot oil. Add about 210ml of cold water and mix to a thick batter consistency. Heat a deep fat fryer or saucepan with oil (3/4 full) until hot. Add dessertspoon fulls of mixture and fry until golden brown. Drain on kitchen roll and serve hot.