Description
A refreshing, tropical-inspired appetizer featuring crispy rice cakes topped with mango chili salsa and a sweet coconut cream drizzle. These plant-based bites combine crunch, heat, sweetness, and creaminess for a vibrant dish that’s naturally dairy-free and full of flavor.
Ingredients
- 1 cup white rice
- 1/2 teaspoon salt
- 2 cups cold water
- 2 tablespoons olive oil
- 1 mango, peeled and diced
- 1 chili pepper, finely chopped
- 1 lime, juiced
- 5 mint leaves, chopped
- 1/2 cup coconut milk (thick top layer preferred)
- 1 tablespoon maple syrup
- 1 teaspoon sesame seeds
Instructions
- Rinse the rice under cold water. Add to a pot with 2 cups water and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let cool completely.
- Once cooled, scoop handfuls of rice and form into small flat patties to make rice cakes.
- Heat olive oil in a pan over medium heat. Fry each rice cake for 3–4 minutes per side until golden and crispy.
- Dice the mango, finely chop the chili pepper, and chop the mint leaves.
- Combine mango, chili, mint, and lime juice in a bowl to make the salsa. Set aside.
- Scoop the thick cream from the top of the chilled coconut milk and whisk with maple syrup until smooth.
- Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until golden.
- Top each rice cake with mango salsa, drizzle with coconut cream, and sprinkle with toasted sesame seeds.
Notes
- Add cucumber to the salsa for extra crunch.
- Cilantro or Thai basil can be used instead of mint.
- Use jasmine rice for a fragrant twist.
- Shape rice cakes ahead and fry just before serving for best crispiness.
- Refrigerate extra coconut cream and re-whisk before reuse.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 serving (2 rice cakes with toppings)
- Calories: 280
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
