Photo: Kumara and pea rice cakes recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Kumara and pea rice cakes Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Kumara and pea rice cakes.
These sweet potato and rice patties will set the scene for your low-fat feast.
Cooking Time
30 minutes
Ingredients (serves 4)
100g (1/2 cup) long-grain white rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
1 x 120g pkt baby Asian greens
Sweet chilli sauce, to serve
Creme fraiche, to serve
Method
Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well.
Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.
Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.
Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.
Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.
Source
Australian Good Taste - November 2005, Page 55
Recipe by Emma Braz
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