Spicy Rice Cakes
Yield: 4 people
Ingredients
Rice Cakes
- 2 cups leftover cooked basmati I love @tilda @tildacanada
- 1/2 cup besan or chickpea flour
- 2 Tbsp dill coarsely chopped
- 1 Tbsp chives coarsely chopped
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp chili flakes add less if you don't like the heat!
- 1 egg
- 2 Tbsp cold water
- Vegetable oil to shallow fry
Harissa Dip
- 1 Tbsp harissa I love @Mina
- 1 cup Greek-style yoghurt I love @libertecanada
Instructions
For the rice cakes
- Mix all the ingredients for the rice cakes well
- Form into mounds and shallow fry in oil over a medium to high heat, flipping once golden brown on one side. Once both sides are golden and crispy, they're ready
For the harissa dip
- Whisk the harissa into Greek yogurt. Serve dolloped on top of the rice cakes