MANGO RICE CAKES
Sweet n savory rice cakes studded with ripe mango & green onion, pan-seared for a crispy outside & sticky inside
Makes 8 balls
1c uncooked jasmine rice
1 mango, peeled & diced small
3 green onions, diced small
Sriracha, to serve
Cook the rice according to your rice cooker settings. Let cool slightly then transfer to a large bowl and toss in the remaining ingredients. Form rice mixture into 8 even balls using your hands and really pressing together. Make the balls triangular by pressing the sides flat gently.
Transfer the rice balls to a sheet and refrigerate 15-30min. They will hold their shape better during searing the longer you chill.
Heat a large pan over medium to medium-high and melt a dollop of coconut oil. Pansear the rice balls in batches, just a few min per side, until golden brown and crisp. Serve with Sriracha, these are wonderful served with coconut shrimp or spicy grilled chicken!