Saffron Sticky Rice and Spiced Butternut Squash Fritters

A gorgeous way to use sticky rice - perfectly fragrant rice with spiced veg to make the perfect crispy rice fritter.

45 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the roasted veg filling

1/4 butternut squash, peeled and diced into 1cm cubes

2shallots, finely diced

2 tsppul biber (red pepper flakes)

2 tspsesame seeds

2 large garlic cloves, grated

2 tspharissa paste

1 tspground cumin

1 tsp ground coriander

1 tspblack mustard seeds

to tastesalt and freshly cracked black pepper

For the sticky rice

100gthai sticky rice, uncooked

140gcold water

1/4 tsp saffron + 60ml hot water

a pinchsalt

For the fritters

3-4 tbspcornstarch

1/2lemon, zest

1 tspground cumin

1 tspground coriander

To serve

to garnishfresh coriander, dill and mint

a drizzlepomegranate molasses

to garnishchopped pistachios

to garnishpomegranate seeds

75gvegan greek yoghurt

1 tspharissa

A dreamy snack - these ultra crispy rice fritters are packed with sticky, fragrant rice, warming spiced veg and when fried become unbelievably crunchy around the outside. Top with tonnes of fresh herbs and serve with a creamy, refreshing yoghurt. Divine!!

Method

Preheat the oven to 200 degrees or 180 fan. Add all the vegetables into a bowl and season with all the seasonings. Place on a tray and roast for 30 minutes, until softened and lightly charred.

Pour the hot water over the saffron threads and let the bloom for 5 minutes.

While the veg roast, rinse the sticky rice in cold water. Add to a saucepan with the water and saffron water. Cook according to packet instructions.

Once the veg and rice have cooled to room temperature, mix together with the extra spices, cornstarch and lemon zest. Add a squeeze of lemon and a splash of water to help bind everything.

Shape the mixture into golf balls then flatten into patties.

Heat 200ml oil in a large shallow pan. Once hot, add the patties and fry on each side until golden brown, carefully flipping when needed. If using an airfryer, start with each fritter on a piece of parchment paper.

Serve next to a pool of vegan yoghurt with a tsp of harissa. Drizzle with the molasses and top with all the herbs and garnishes.