Savory Prawn And Avocado Rice Cakes Recipe

About this recipe

These crispy rice cakes topped with seasoned prawns and creamy avocado offer a delightful blend of textures and flavors, perfect for a light yet satisfying snack.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 10G Avocado Leaves, 10G
• 500G Biona Organic Long Grain Italian White Rice
• 450G Rice Flour, 450G
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• 1 L Olive Oil – Organic
• - PLJ Lemon Juice Original Sharp 500ml
• - Greenfields Black Peppercorns
• 100 G Natco Paprika Powder
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Mash the avocado in a bowl, adding lemon juice, salt, and black pepper until smooth.
2. 2. In a separate bowl, mix cooked rice with rice flour, finely chopped spring onions, and a pinch of salt.
3. 3. Heat half the olive oil in a nonstick pan, shape the rice mixture into small cakes, and fry until golden and crisp on both sides.
4. 4. In another pan, heat the remaining olive oil and sauté minced garlic until fragrant.
5. 5. Add the cooked prawns to the garlic, season with paprika, black pepper, and a pinch of salt, then cook for 2-3 minutes.
6. 6. Assemble by layering the rice cakes with mashed avocado and topping with seasoned prawns.
7. 7. Garnish with freshly chopped parsley and serve immediately.