1/2 cup of rice (100g)
3 cups of water (720ml)
1/4 cup of toasted sesame seeds (40g)
1 dash of cayenne pepper
1/2 tablespoon of olive oil
1/2 tablespoon of grated ginger
1 teaspoon of salt
1 medium-sized avocado, cut into 24 thin slices (300g)
2 tablespoons of mango chutney
1/2 cup of rice (100g)
3 cups of water (720ml)
1/4 cup of toasted sesame seeds (40g)
1 dash of cayenne pepper
1/2 tablespoon of olive oil
1/2 tablespoon of grated ginger
1 teaspoon of salt
1 medium-sized avocado, cut into 24 thin slices (300g)
2 tablespoons of mango chutney
In a large saucepan, cook the rice in water over medium heat until it's tender (about 35 minutes)
Spread onto a baking sheet and let cool
Add the remaining ingredients and mix well
Shape into 12 rice fritters using a mold specifically designed for rice fritters
Set aside
Divide the avocado among six plates
Top each plate with one of the rice fritters, and spoon 1/2 tablespoon of mango chutney on top
Serve immediately
Rice molds can be found in stores that sell Oriental cooking products.
