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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

3/4tsp salt

Coconut oil

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!