John Myers
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Ingredients
- 250 g Basmati rice
- 1 Carrot
- 2 Spring onions fresh
- 2 Eggs
- 3 tbsp Desiccated coconut
- 1 tbsp Mild mango chutney
- 2 tbsp Breadcrumbs
- 2 tbsp 8-herb mixture frozen
- Salt, colored pepper from the mill
- 1 tsp Garam Masala
- 1 tsp Hot peppers hot
For the breading:
- 3 tbsp Breadcrumbs
- 2 tbsp Sesame seeds
- 2 tsp Aci Pul Biber, pepper-chilli flakes mixture, alternatively chilli flakes
aside from that:
- 4 tbsp Vegetable oil
Instructions
- Cook the rice according to the instructions on the packet, drain it, allow to cool completely. In the meantime, clean and peel the carrot, grate finely. Clean and rinse the spring onions and cut into very fine rings.
- Put the cooled rice in a bowl. Add the carrot, spring onions, eggs, desiccated coconut, mango chutney, breadcrumbs and herbs. Season to taste with the spices. Shape the mixture into approx. Eight flat thalers, pressing them together firmly.
- For the breading, mix the breadcrumbs, sesame seeds and Aci Pul Biber in a deep plate. Turn the thalers loosely in it and press the breading down a little. Cool covered for approx. Two hours until frying.
- For the preparation, heat the oil in a pan and fry the coconut rice thalers all around until golden brown. Degrease on a piece of kitchen roll and serve.
- Goes very well with meat dishes with a fruity note but as a main course with a dip / sauce and salad as an option. We ate the coconut rice thalers for one day with marinated chicken breast fillet with a feta and pear topping, a green salad with orange fillets and a mango and peanut dip. The leftovers from the thalers were served the next day with a curry-peanut sauce and a side salad. Recipes for the chicken breast fillet, dip and sauce in steps 6-8. Have fun trying!
- Marinated chicken breast fillet under a feta and pear topping
- Spicy mango and peanut dip
- Exotic curry peanut sauce
Nutrition
Serving: 100gCalories: 599kcalCarbohydrates: 29.5gProtein: 8.2gFat: 50.5g
