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Add a photoAppetizers made with rice, a little goes a long way
Ingredientes
- 1 cup cooked rice
- 1/2 cup milk
- 2 eggs
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 1/4 tsp medium curry powder
- 1 1/2 cup grated potato
- 1 1/4 cup grated onion
- 1 cup cubed cooked chicken
- 1 x 410g tinnned corn, drained
- 2 tbsp chopped parsley
- Oil for frying
- Extra chopped parsley for garnishing
Direcciones
- Combine the rice, egg, milk flour& baking powder and curry and process in the food processor or 1 minute, chill in the refriderator
- Place the onions and potatoes in a bowl and Pour boiling water to cover it and allow to stand for 4 minutes, drain and dry with kitchen paper towels
- Combine with the chicken, corn and parsley, salt and pepper and add to the chilled batter
- Allow to chill another while
- Heat oil in a skillet and fry spoonsful 4 minutes on each side
- Drain on kitchen paper
- Serve warm and garnish with additional chopped parsley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 30 servings | |
| Calories 43 | |
| Calories from Fat 12 | 28% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 52mg | 2% |
| Potassium 60mg | 2% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.55g | 0% |
| Protein 2.16g | 3% |
