Honestly, we really should be using the rice preparation guide on the packaging, but we know most people don’t, often resulting in us cooking too much for one meal. Rice freezes well, defrosts quickly, improves nutritionally once cooled, and is so versatile it can fit into almost any dish, making it a great staple to have around. These Pakora’s are a great quick snack mid—afternoon or as a dinner side dish. The cooled rice offers resistant starch lowering its GI, and the addition of carrots and cabbage ups the vitamin, mineral and fibre profile of the dish and is well disguised for those that need it. The blend of herbs and spices add flavours and nutrients without the need to add salt (if you’d prefer). Pick a light dip to complement this side.
Place the 2 cups cooked rice in a large mixing bowl.
Mash or blitz the rice, making sure to form a smooth paste.
Add the grated carrot, cabbage, coriander, chilli and ginger.
Then add the cumin powder, garam masala, chilli powder, salt, pepper, gram flour / corn starch and water.
Squeeze and mix well making sure all the spices are combined well.
Shallow fry the pakora in hot oil giving a shape of your choice to pakora.
Stir occasionally, frying on medium flame until they turn golden brown.
Serve with a dipping sauce of your choice – we made a dhania chutney with fresh dhania, olive oil, lemon juice, pecan nuts, garlic, ginger, chilli and seasoning.
Tip – Shallow frying is a healthier option and if your oil is hot enough, the pakora will not absorb any oil. You can dial the heat up and down depending on how much chilli you add, and if you do not have cabbage, you can replace it with shredded lettuce.
Ingredients
Directions
Place the 2 cups cooked rice in a large mixing bowl.
Mash or blitz the rice, making sure to form a smooth paste.
Add the grated carrot, cabbage, coriander, chilli and ginger.
Then add the cumin powder, garam masala, chilli powder, salt, pepper, gram flour / corn starch and water.
Squeeze and mix well making sure all the spices are combined well.
Shallow fry the pakora in hot oil giving a shape of your choice to pakora.
Stir occasionally, frying on medium flame until they turn golden brown.
Serve with a dipping sauce of your choice – we made a dhania chutney with fresh dhania, olive oil, lemon juice, pecan nuts, garlic, ginger, chilli and seasoning.
Tip – Shallow frying is a healthier option and if your oil is hot enough, the pakora will not absorb any oil. You can dial the heat up and down depending on how much chilli you add, and if you do not have cabbage, you can replace it with shredded lettuce.