Ingredients

Rice Patties:
1 1/2 cups SunRice Jasmine Rice
1 tblspn coriander powder
1 tblspn turmeric powder
1 tspn cumin powder
1 tblspn fresh mint, finely chopped
Olive oil for deep frying
Dipping Sauce:
1 cup tomato sauce
2 tblspn tamarind pulp
1 tblspn lemon juice
1 tspn sweet paprika

Instructions

• Cook rice as per directions on pack. Place in refrigerator until cold.
• Combine coriander, turmeric, cumin & fresh mint in a bowl.
• Once the rice is cold, roll a small handful into a ball and pat flat. Press each patty into the herb & spice mixture until coated.
• Fry patties in hot oil until crispy.
• Mix sauce ingredients and place in a dipping bowl or pour over the cooked patties before serving.

Tips

• to make tamarind pulp, place tamarind (from Asian supermarkets) in a bowl and cover with boiling water. Allow to soften and break up with a spoon. Pass pulp through a strainer, discarding seeds and skin. Freeze leftover pulp in ice cube moulds for future use.
• substitute tamarind pulp with plum sauce.

Variations

• you can use fresh coriander instead of mint.
• smaller bite sized balls can be made for cocktail parties but extra herbs and spices will be required.