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Komal's Kitchen Affairs


 MEAL CONCEPT  INDO-THAI CUISINE

ZUCCHINI RICE CAKES (WITH CUCUMBER RELISH)
Total required time: 50 minutes
Serve 6

INGREDIENTS

  • 1 cup zucchini (with skin), grated, blanched
  • 1 cup rice, boiled, mashed
  • 1 cup potatoes, boiled, mashed
  • cup French beans, finely diced, blanched
  • cup fresh bread crumbled
  • 2tbsp red curry paste
  • 2tbsp cornflour
  • 2-3 Kaffir lime leaves, shredded
  • 1tbsp coriander leaves, chopped
  • Salt and pepper to taste
  • Oil to shallow fry

GARNISH

chopped chives or spring onions

To Serve

cucumber relish and Thai sweet chilly sauce

METHOD
1. Put all the ingredients in a mixing bowl; knead together into a firm and smooth dough.
2. Mould and shape the mixture into small cake/cutlets, heat oil in a shallow-frying pan; shallow fry the cakes for about 4-5 minutes from both sides, until golden brown.
3.Remove and drain on kitchen paper, arrange on a snack platter, garnish with spring onions and serve hot with cucumber relish and Thai sweet chilly sauce.

KOMAL'S TIP

1. Cucumber relish- 2 cups cucumbers quartered and sliced, 2tbsp rice vinegar, 1tbsp sugar, 1tsp galangal grated
2. cup spring onions chopped, tsp green chilly sauce, salt to taste. Mix together and serve with cakes/cutlets

Recipes By "Komal Taneja"
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