Carrot, Chilli, Cumin and Rice Kebabs with Mint Raita | Spekko Rice
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Carrot, Chilli, Cumin and Rice Kebabs with Mint Raita

Carrot, Chilli, Cumin and Rice Kebabs with Mint Raita

These carrot kebabs is perfect to serve with tea or snacks at a vegetarian get-together.

  • Serves: 2
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    500 ml (2 cups) Finely grated carrots, finely grated
    250 ml (1 cup) Cooked Spekko Saman White Rice
    65 ml (1/4 cup) Finely chopped spring onions
    3 Red chillies, finely chopped
    5 ml (1 tsp) Jeera seeds (cumin)
    1 Egg, whisked
    5 ml (1 tsp) Coriander seeds
    250 ml (1 cup) Greek yoghurt
    65 ml (1/4 cup) Fresh mint
    Micro herbs
    Salt and vinegar
    Vegetable oil for frying

Method

    1. Mix together grated carrot, rice, spring onion, chilli, jeera seeds, egg and form into ping pong size balls.
    2. Deep fry until golden on the outside.
    3. Blend yoghurt with mint, season and stir in mustard seeds.
    4. Serve carrot kebabs on a bed of micro herbs topped with mint raita.