Make these delish mild curried snacks with leftover chicken and rice)
250 ml (1 cup) cooked rice
125 ml (1/2 cup) milk
2 extra large eggs
150 ml self-raising flour
7 ml (1 ½ t) mild/medium curry powder
375 ml (1 ½ cup) potato, peeled and grated
310 ml (1 ¼ cup) onion, finely grated
250 ml (1 cup) cooked chicken, diced
100 g whole-kernel sweet corn, drained
15 ml (1 T) parsley
salt and freshly ground black pepper
oil for frying
Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute. Chill the batter.
Place the potato and onion in a mixing bowl and add enough boiling water to cover. Leave for 3 minutes and drain well. Pat dry with paper towels. Add the potato, onion, chicken, sweet corn and parsley to the batter. Season with salt and freshly ground black pepper.
Heat the oil in a pan and fry spoonfuls of the batter for about 4 minutes on each side until golden brown and done. Drain on paper towels and keep warm until ready to serve.
Makes 25-30 bites.
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