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

  1. Bring a pot of water to boil, blanch broccoli, cauliflower, and carrots until fully cooked for a few minutes.

  2. Drain veggies well and finely chop using a hand pull processor or pulse with a food processor.

  3. Place all chopped veggies in a big bowl, add mashed sweet potatoes, brown rice, salt, flours, and mix until well combined.

  4. If the mixture is too wet, add more rice flour, 2 tablespoons at a time.

  5. Form mixture into small patties and refrigerate for 15 minutes.

  6. Rub more rice flour or starch to both sides of each patty.

  7. In a heated non-stick pan with 3 tablespoons oil, cook patties until golden brown on each side, adjusting oil based on pan size.

  8. Serve with Thai sweet chili sauce.

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