Thai spiced rice and fridge raid fritters

Name: Thai spiced rice and fridge raid fritters | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 4 tbsp Vegetable Oil; 75g Savoy Cabbage, finely sliced into 3cm strips; 2 x 250g pack Asda Basmati Micro Rice; 100g Plain Flour; 5 tbsp Asda Thai Red Curry Paste; 1 large Egg, beaten; 50g Asda Crisp & Earthy Unwashed Sliced Curly Kale, washed and patted dry; 2 Limes, juiced and zested; 4 tbsp Sweet Chilli Sauce; 2 tbsp Rice or Wine Vinegar; 100g Red Cabbage, sliced; 2 Carrots, cut into matchsticks; 5 Radishes, sliced

Cutting down on meat? Bung all your leftover veggies into this stress-free supper with a zingy side salad.

By Asda Good Living,14th December 2023

Cook: 35 Mins

Serves: 4

Price: £0.96 per serving

Nutritional Information

Each 329g serving contains

Energy
7245kj
526kcal

26%

Fat
17.8g

Med
25%

Saturates
3g

Low
15%

Sugars
14.5g

Low
16%

Salt
1.25g

Med
21%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2202kj/526kcal

Ingredients

4 tbsp Vegetable Oil

75g Savoy Cabbage, finely sliced into 3cm strips

2 x 250g pack Asda Basmati Micro Rice

100g Plain Flour

5 tbsp Asda Thai Red Curry Paste

1 large Egg, beaten

50g Asda Crisp & Earthy Unwashed Sliced Curly Kale, washed and patted dry

2 Limes, juiced and zested

4 tbsp Sweet Chilli Sauce

2 tbsp Rice or Wine Vinegar

100g Red Cabbage, sliced

2 Carrots, cut into matchsticks

5 Radishes, sliced

Method

Add ½ tbsp vegetable oil to a non-stick frying pan over a medium heat and fry the savoy cabbage for 4–5 mins until softened.

Put the rice in a large bowl and break up any lumps. Stir in the flour, curry paste, beaten egg and cooked savoy cabbage. Mix well, then divide into 8 balls, squeezing together to bind. If the mixture is sticking to your hands, dampen them slightly. Using the palm of your hand, press into 4 patty-shaped fritters. Put on a plate and chill in the fridge while you make the salad.

Simmer the kale in a pan of boiling water for 3–4 mins. Drain well and allow to cool slightly.

Whisk together the lime juice and zest, sweet chilli and vinegar to make a dressing. Mix the red cabbage, carrots, radishes, kale and chopped mint in a bowl and toss together with ½ the dressing.

Heat the remaining oil in a large non-stick pan over a medium-low heat. Cook the fritters for 5–6 mins on each side until golden and crispy, check they’re cooked through and piping hot when broken into.

Divide the salad and fritters between 4 plates. Scatter over the mint leaves and chopped nuts before serving with the remaining dressing as a dipping sauce.

Pistachios and cashews both work well scattered on top before serving. You can also use the fritters as a veggie replacement for a burger.