Kumara And Pea Rice Cakes

These sweet potato and rice patties will set the scene for your low-fat feast.

The ingredient of Kumara And Pea Rice Cakes

• 100g 1 2 cup white long grain rice
• 1 medium about 500g yellowish brown sweet potato kumara peeled scratchily chopped
• 230g 1 1 2 cups frozen baby peas
• 25g 1 3 cup spacious breadcrumbs made from day old bread
• 2 tsp field cumin
• 1 garlic clove crushed
• 1 egg lightly whisked
• 2 tbsp coarsely chopped open continental parsley
• salt freshly field black pepper
• 1 tbsp extra lively olive oil
• 1 x 120g pkt baby asian greens
• sweet chilli sauce to promote
• creme fraiche to further

The Instruction of kumara and pea rice cakes

• cook the rice in a large saucepan of salted boiling water following packet directions or until tender drain well
• meanwhile cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender drain well transfer to a large heatproof bowl use a potato masher or fork to mash until concerning smooth
• ensue the rice peas breadcrumbs cumin garlic egg and parsley to the sweet potato and stir to combine season in imitation of salt and pepper divide the sweet potato union into 12 equal portions and pretend to have into 6cm patties
• heat the oil in a large non stick frying pan exceeding medium heat ensue half the patties and cook for 3 minutes each side or until golden brown and heated through transfer to a plate lined behind paper towel repeat next the permanent patties
• divide the asian greens and patties accompanied by serving plates drizzle as soon as sweet chilli sauce and help next creme fraiche

Nutritions of Kumara And Pea Rice Cakes

calories: 315 48 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 53 grams carbohydrates
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calories: 9 5 grams protein
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