Who wants a share?😋 Easy and simple, they are gluten-free and packed with healthy carbs from sweet potatoes and brown rice🥰. This recipe works for any leftover veggies or stems that you would like to turn them into a meal. For green leafy veggies, you may sauté them first before mixing them together (it helps if the vegetables have less moisture). I hope you give them a try and wishing everyone a wonderful Labor day weekend. Stay safe and well! Best, WoonHeng
Recipe (yields 3 servings)
Broccoli and cauliflower florets and stems (about 1lb total)
1 small carrot, chopped
1 small sweet potatoes, baked at 450F for 45 mins until soft and mashed (or use mashed potato)
1 cup cooked brown rice or sushi rice
1 cup rice flour plus more for coating
4 tablespoons tapioca starch or arrowroot starch
2 teaspoons salt
a handful of chopped cilantro
oil for pan-frying
Thai sweet chili sauce (used MaePloy) with lime juice
Bring a pot of water to boil, blanch broccoli, cauliflower, and carrots until fully cooked for a few minutes. Then, drain veggies well and finely chop using a hand pull processor or pulse with a food processor.
Place all chopped veggies in a big bowl, add mashed sweet potatoes, brown rice, salt, flours, and mix until well combined. You want to be able to form a patty, if it’s too wet, add more rice flour, 2 tablespoons at a time. Form mixture into small patties and refrigerate for 15 minutes. Rub more rice flour or starch to both sides of each patty.
In a heated non-stick pan with 3 tablespoons oil, cook patties until golden brown on each side (adjust oil based on the pan’s size) Serve with Thai sweet chili sauce.
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