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Roasted spiced rice and vegetable fritters with lime dressing

Roasted spiced rice and vegetable fritters with lime dressing
Lunch

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SERVES:
DIFFICULTY:
Easy
PREP TIME:
20 minutes
COOK TIME:
10 minutes

Ingredients

  • 1 cup Low GI brown rice
  • 2/3 cup SunRice Low GI white rice
  • 1 Medium fresh cob sweetcorn
  • 2/3 cup Coarsely grated sweet potato, OR butternut pumpkin OR Carisma/Nadine/Nicola potatoes
  • 2/3 cup Coarsely grated carrot
  • 2/3 cup Coarsely grated beetroot
  • 1 Small red chilli finely chopped
  • 2 tsp Ground cumin
  • 2 Large free range eggs, whisked
  • 1/2 cup Quick cooking rolled oats

Dressing:

  • 2/3 cup Natural pot set yoghurt
  • 2 tbsp Each of chopped mint and chives
  • 1 Small lime, juice and finely grated zest
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Method

  • Cook both rice according to instructions on-pack and drain well. Cool and set aside.
  • If using potatoes, peel, leave whole and boil for 10 minutes, then cool and grate coarsely.
  • Rest the tip of the corn cob on a cutting board at a 45 degree angle and run a sharp knife lengthways slicing off the kernels. Put into a large bowl with rice, potato, carrot, beetroot, corn, chilli, cumin, whisked eggs and oats. Season to taste and lightly mix.
  • Preheat oven to 200c (fan 180C).  Line a large shallow ovenproof tray with baking paper.
  • With damp hands clump rice and vegetable mixture into about 18 patties and arrange on the baking paper. Roast for about 20 minutes or until crisp and browned.
  • Meanwhile combine all the dressing ingredients together in a bowl and serve with fritters.

Notes

Energy per serve: 495kJ
Gi Estimate: Low
 

Nutritional information (per serve)
Calories: 120kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Sodium: 23mg | Potassium: 154mg | Fiber: 2g