Curry Rice Cookies Recipe

Name: Curry Rice Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 70 g basmati rice; 2 tablespoons olive oil; 1 red onion; 2 garlic cloves; 2 teaspoons curry powder; 1 teaspoon crushed and dried chili; 1 red bell pepper; 120 g peas; 1 leek; 300 g chickpeas; 80 g breadcrumbs; 1 egg; salt and pepper

Servings: persons

70 g basmati rice
2 tablespoons olive oil
1 red onion
2 garlic cloves
2 teaspoons curry powder
1 teaspoon crushed and dried chili
1 red bell pepper
120 g peas
1 leek
300 g chickpeas
80 g breadcrumbs
1 egg
salt and pepper

1
Bring water to boil and cook basmati rice as indicated.
2
Pour water off and put rice aside.
3
Heat olive oil and steam finely chopped onion and garlic, add curry powder and chillies for about 2 minutes.
4
Add finely chopped bell pepper, peas and finely chopped leek and steam for another 7 minutes.
5
In a bowl, mash the chick peas with a mixer and add half of the veggies, mash again.
6
Add the rest of the veggies , breadcrumbs and the egg and mix all very well.
7
Now stir in the cooked basmati rice.
8
Heat oil in a skillet.
9
Form 6 - 8 balls and press them to cookies, fry them for 6 - 8 minutes.
10
Serve with tahini-dressing (Harmony Tahini Salad Dressing Recipe #22627).

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 70 g basmati rice, 2 tablespoons olive oil, 1 red onion, 2 garlic cloves, and more.

Yes, Curry Rice Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curry Rice Cookies

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