As an entertainment dish, they can be served with a wide range of sauces, such as soy sauce or sweet chilli sauce.
- 1 cup uncooked brown rice
- 1 small carrot, grated
- 1 spring onion, sliced
- 1 tbsp. parsley, chopped
- 1 clove garlic, crushed
- 1 tbsp. soy sauce, light
- 1 tbsp sweet chilli sauce
- 1 slice multigrain bread, processed until crummy
- 1 tbsp. kecup manis (sweet soy)
- 1 egg
- 2 tbsp. low fat milk
- 3 tbsp. plain flour
- 1/2 tbsp. baking powder
- 1 tbsp. olive oil
- Sprinkle powdered cumin or coriander
- S & P to taste
- Cook rice as per instructions then set aside. Brown rice usually takes 3 times longer to cook than white rice.
- In a large mixing bowl add the cooled rice, carrot, spring onion, parsley, garlic, bread crumbs, soy, sweet chilli sauce, kecup manis and cumin, salt and pepper.Mix until well combined.
- In another small bowl mix the egg, flour and milk until a batter forms. Add this to the rice mixture, this is quite a wet mixture so don't worry.
- Using a spoon of mixture drop into non stick frying pan and cook both sides until golden brown.
- Serve immediately with a dipping sauce if you like.
Servings: 12 Serving size:21g
|Average Serve||Average 100g|
|Energy||103 kJ||490 kJ|
|25 Cal||117 Cal|
|Protein||1.1 g||5.3 g|
|Fat, total||1.4 g||6.6 g|
|- Saturated||0.3 g||1.5 g|
|Carbohydrate||1.7 g||8.0 g|
|- Sugars||0.4 g||1.9 g|
|Sodium||40 mg||192 mg|
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