Créé avec l’IA
Crispy Chilli Egg and Rice Patties
35 min 480 kcal par portion Moyen
Ingrédients
4 Portions
- Cooked white rice600 g
- Large eggs6 eggs
- Onion, finely diced200 g
- Garlic, minced12 g
- Gram flour60 g
- Vegetable oil45 ml
- Chilli powder4 g
- Ground turmeric2 g
- Fresh curry leaves, chopped10 leaves
- Salt5 g
Instructions
- 1
Place the cooked white rice in a large mixing bowl and break up any clumps with a fork. Allow it to cool completely if it is still warm.
- 2
Add the finely diced onion, minced garlic, gram flour, chilli powder, turmeric, chopped curry leaves, and salt to the rice. Mix until evenly distributed.
- 3
Crack the eggs into a separate bowl and whisk until the yolks and whites are fully combined.
- 4
Pour the beaten eggs into the rice mixture. Stir thoroughly until the rice is evenly coated and the mixture holds together when pressed. Let it rest for 5 minutes so the gram flour can absorb some moisture.
- 5
Divide the mixture into approximately 12 portions. With lightly oiled hands, firmly shape each portion into a compact patty about
- 6
5 cm thick.
- 7
Heat about one-third of the vegetable oil in a large non-stick frying pan over medium heat.
- 8
Add a single layer of patties without overcrowding the pan. Cook for 3–4 minutes on each side, or until deep golden, crisp, and cooked through in the center.
