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
• ½ cup French beans, finely diced, blanched
• ½ 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. ½ cup spring onions chopped, ½ tsp green chilly sauce, salt to taste. Mix together and serve with cakes/cutlets