Basmati rice, coconut milk and hazelnut cakes recipe
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
Preheat the oven to 200°C. 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. 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. 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.
