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    Rice fritters with mango & coriander dip

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    Rice fritters with mango & coriander dip

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes
    • Total time: 28 minutes 30 minutes

    Serves: 4


    150g easy cook long grain rice
    2 medium Waitrose British Blacktail Free Range Eggs
    100ml milk
    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. 

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