Spicy Lamb Masala Rice Cakes Recipe

Indian cuisine · 193 calories

Spicy Lamb Masala Rice Cakes recipe

About this recipe

Spicy Lamb Masala Rice Cakes are the perfect blend of texture, flavor, and nutrition for a satisfying snack or gym prep meal. These rice cakes combine tender minced lamb with fragrant Indian spices, cooked rice, and chickpea flour to create a crispy exterior with a soft, flavorful interior. The spices, including turmeric and cumin, lend warmth and depth to the dish, while green chilies add a touch of heat. Shallow frying gives the cakes their irresistible golden crust, making them an ideal choice for comfort cravings or a post-workout refuel. Packed with 20g of protein, 32g of carbs, and a moderate 350 calories, this dish is both delicious and balanced. Serve them hot with your favorite chutney or dip for a complete Indian-inspired experience that’s easy to prepare and batch for future meals!

Ingredients

  • 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
  • 1 kg Rice
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • - Onion-250 Gms
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Ginger Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • - Red Chilli Powder
  • - Rock Salt
  • 500 ml Oil (For Frying)
  • 25 g Whole Black Pepper
  • - Cooking Spray Olive Oil Extra Virgin Olive Oil 141Gms
  • - MF GARLIC CLOVES 100GM

Instructions

  1. 1. Heat a pan and cook minced lamb until browned and fully cooked, breaking it apart as it cooks.
  2. 2. Add chopped onions, green chilies, ginger powder, turmeric powder, cumin powder, red chili powder, and rock salt to the lamb and cook for 5 minutes.
  3. 3. In a mixing bowl, combine the cooked lamb mixture with cooked rice, chickpea flour, and chopped coriander leaves.
  4. 4. Mix thoroughly until the mixture binds together and can be shaped into small patties.
  5. 5. Heat oil in a shallow frying pan over medium heat until hot.
  6. 6. Shape the mixture into round rice cakes and carefully place them into the hot oil.
  7. 7. Fry each rice cake for 3-4 minutes on each side until golden brown and crispy.
  8. 8. Remove the rice cakes from the pan and place them on paper towels to drain excess oil.
  9. 9. Serve the crispy lamb masala rice cakes hot with your favorite chutney or dip.