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Rice fritters with mango & coriander dip
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150g easy cook long grain rice
2 medium Waitrose British Blacktail Free Range Eggs
50g plain flour
75g Parmigiano Reggiano, grated
½ tsp baking powder
1 tbsp chopped mint
2½ tbsp Hellmann’s Brazilian Spicy Churrasco Sauce
2-3 tbsp oil
Waitrose 1 Perfectly Ripe Mango, roughly chopped (approx 250g)
½ x 28g pack coriander
1. Cook the rice in boiling water for 12-15 minutes until tender. Drain and cool.
2. Whisk the eggs and milk into the flour, Parmigiano Reggiano, baking powder, mint and 2 tbsp churrasco sauce. Season the batter well and stir in the cooked rice.
3. Heat the oil in a frying pan and add 4 large tbsp of the batter. Cook for 1-2 minutes each side until golden. Repeat with the remaining mixture to give 8 fritters.
4. Meanwhile, place the mango, coriander and remaining churrasco sauce in a food processor, and blitz until finely chopped. Season and serve with the fritters.
Typical values per serving:
This recipe was first published in October 2016.