John Myers
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Leftover Kitchen: Crispy Lemon, Mango and Rice Patties with Orange and Peanut Dip
The perfect leftover kitchen: crispy lemon, mango and rice patties with orange and peanut dip recipe with a picture and simple step-by-step instructions.
For the patties:
- 300 g Lemon mango rice, rest, link to recipe in step 6
- 4 tbsp Spelled flour
- 1 tbsp Coconut flakes
- 1 Egg
- 1 middle Grated carrot
- 1 pinch Salt
- 3 turns Colorful pepper from the mill
- 0,5 tsp Red chilli flakes
- 1 tsp Thai curry powder
For the breading
- 5 tbsp Breadcrumbs
- 2 tbsp Sesame seeds
- 1 tbsp Black cumin
For the dip:
- 1 small Orange
- 100 g Sour cream
- 1 tbsp Peanut cream
- Salt, colored pepper from the mill
- 0,5 tsp Sugar brown
- 1 tbsp Frozen chives
Aside from that:
- 4 tbsp Vegetable oil
- 2 sheet Kitchen roll for degreasing
- Put the rice mixture in a bowl. Add the spelled flour, coconut flakes, egg, grated carrot, a little salt, pepper, chilli flakes and curry powder.
- Knead everything to a smooth mass. Then shape about six patties out of it. Heat the oil in a pan.
- For the breading, mix the breadcrumbs, sesame seeds and black cumin in a deep plate. Bread patties with it on both sides, shake off any excess breading. Fry until golden brown on both sides in the hot fat.
- In the meantime, prepare the dip. Fillet the orange and collect the juice. Mix the orange fillets, juice, sour cream and peanut cream. Season to taste with salt, pepper and brown sugar. Finally stir in the chives.
- Degrease the patties on paper towels, then serve with the dip. If you like, you can also serve a fresh salad :-). Bon appetit and have fun trying them out.
- Side dishes: Fruity lemon mango rice
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