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Crispy curry rice cakes with cheese and ham

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Ingredients for 3 servings:

  • 250 g rice
  • 1 tsp, heaped curry powder
  • 2 tsp vegetable stock, granulated
  • 375 g water
  • 3 slices of cooked ham
  • 3 slices of Gouda
  • 1 handful of parsley
  • 2 eggs
  • 3 tbsp breadcrumbs
  • salt and pepper
  • Vegetable oil for frying

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour

Cook the rice the day before, along with the granulated vegetable stock and curry powder, preferably in a rice cooker in 375g of water. Cut the cooked ham and Gouda cheese into small cubes, and roughly chop the parsley. Thoroughly mix the cooked rice with the remaining ingredients and season with salt and pepper. Using wet hands, form the rice mixture into approximately 1cm thick biscuits. Heat a nonstick pan over medium heat and fry the rice biscuits in vegetable oil until crispy brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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