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Crispy Rice Cakes with Mango Chili Salsa & Coconut Cream Drizzle

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55min

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4 servings

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These crispy rice cakes are made totally from scratch - starting with dry rice- then topped with a fresh mango chili salsa and smooth coconut cream. Sweet, spicy, creamy, and crunchy, they bring tropical vibes in every bite, using only simple, real ingredients.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
7 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Sesame

Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the Rice

Rinse white rice under cold water. Add to pot with 2 cups water and ¼ tsp salt. Bring to boil, cover, simmer 15 minutes. Let cool.

2
Shape the Rice Cakes

Scoop cooled rice into small handfuls. Press and shape into flat round patties.

3
Fry the Rice Cakes

Heat olive oil in pan. Fry rice cakes until golden and crispy on both sides, about 3–4 mins per side.

4
Peel and Chop Mango

Peel mango, remove pit, chop flesh into small cubes.

5
Prepare Chili and Mint

Remove stem from chili and finely chop. Chop mint leaves.

6
Make the Salsa

Squeeze juice from lime. Mix mango, chopped chili, mint, and lime juice in a bowl.

7
Prepare Coconut Cream

Scoop thick top layer of coconut milk (from can) into a bowl. Add maple syrup. Whisk until smooth.

8
Toast the Sesame Seeds

Add sesame seeds to dry pan. Toast over medium heat for 1–2 minutes until golden.

9
Assemble the Dish

Top each rice cake with mango salsa. Drizzle coconut cream. Sprinkle sesame seeds on top.

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