Broccoli Cauliflower Bites with Sweet Chili Sauce
Ingredients
- Broccoli and cauliflower florets and stems (about 1 lb total)
- 1 small pack baby carrots
- 1 small sweet potato, baked at 450F for 45 mins until soft and mashed
- 1 cup cooked brown rice
- 1 cup rice flour plus more for coating
- 3 tablespoons tapioca starch
- 2 teaspoons salt
- Handful of chopped cilantro
- Oil for pan frying
- Thai sweet chili sauce with lime juice
Preparation
Peel the harder skin from the broccoli stems.
Bake the sweet potato at 450°F for 45 minutes until soft and mash it.
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 food processor.
Place all chopped veggies in a big bowl, add mashed sweet potatoes, brown rice, salt, flours and mix well. If it's too wet, add 2 more tablespoons of rice flour.
Form mixture into small patties and refrigerate for 15 minutes.
Rub more flour to both sides of each patty.
In a heated pan with 2 tablespoons oil, cook patties until golden brown on each side.
Serve with Thai sweet chili sauce.
