A sweet and crispy vegetarian alternative to Thai fishcakes.
Ingredients
Method
- 1 pouch Tilda Sweet Chilli Rice
- 2 tbsps. sunflower oil
- 4 spring onions, roughly chopped
- 165g frozen sweetcorn
- ½ red chilli, roughly chopped
- 1 clove garlic, crushed
- 1 thumb ginger, finely grated
- Small handful fresh coriander, finely chopped
- 1tbsp plain flour
- Salt & black pepper to season
- To serve – lime wedges, sweet chilli sauce
Notes
- Place half the pack of rice and all the other ingredient in a food processor and blitz to a fairly smooth consistency with some flecks of spring onion, chilli and coriander
- Season well
- Add the remaining rice and the plain flour and mix well
- Mould the rice mix into 12 balls and then flatten them into patties
- Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes each side over a medium heat until golden brown
- Serve with lime wedges and sweet chilli and garnish with a sprinkling of shredded spring onions and chilli slices
