Broccoli and Cauliflower Bites with Thai Sweet Chili Sauce
Ingredients
- 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
Preparation
Bring a pot of water to boil, blanch broccoli, cauliflower, and carrots until fully cooked for a few minutes.
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.
If the mixture is 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, adjusting oil based on pan size.
Serve with Thai sweet chili sauce.