vegan, leftover fried rice pakoras
leftover fried rice pakoras.
with coconut mango mint dip.
hey everyone, it's lauren from hot for food
and today, guess what?
it's another RECIPE?!
so that's where we go through the fridge,
pull out whatever's in there, i don't really know what's in there.
and decide what we wanna make.
it's from idea, to delicious
it's how we develop things here at hot for food,
so let's do it again!
lots of stuff,
okay we've got some red pepper slices,
this is the one major leftover in here,
all of this basmati rice i made the other day for dinner,
a little bit of hollandaise sauce,
honestly, this cheese needs to be thrown out.
i mean, woo!
potatoes.
onion.
carrot.
green onion, ginger, sweet potato, tomato, we've got a lot of stuff
we've got a lot of stuff.
okay, we gotta use these green onions, cos they're almost,
kaput.
sweet potato, this is pretty old, we should probably use it
ginger, we should probably use.
this rice, we really should use i mean this is a true recipe
you have leftover rice, what do you do with it?
lemme think a second.
i only put cilantro but you can't even taste it,
so a lot of people have been asking for a fried rice recipe
we could do that,
and fried rice can be like, we can do more of an indian spiced
fried rice as suppose to a chinese style fried rice
it doesn't really stick together so you can't do like
a rice ball,
unless you put something in there to make it stick,
like a mashed sweet potato maybe.
mashed sweet potato and basmati rice
and we make kind of like an indian spiced fritter type thing?
that actually could work,
or like, what are pakoras, really.
i don't know
you take some starchy vegetable
and you make a fritter.
i don't think there's supposed to be rice in them, but
whatever.
so let's do that.
we're gonna peel this sweet potato,
and boil it in cubes,
to get it soft and we can mash it.
then i'll cut up some green onion,
i'll cut up some
ginger,
cut up some cilantro,
and i have red pepper so i guess i'll just cut it up really finely
and put that in the fritter.
so i think what i'm going to do,
is heat up a big skillet with garlic,
onion, this ginger.
we'll get all the spices going.
with the rice, kinda cook the rice in that.
then once these potatoes are boiled and soft,
i'll mash them and then i'll fold that in with the rice
and that'll make our fritter.
and then we'll pan fry them or deep fry them,
i'm not sure yet.
just hit that garlic really hard.
like you're mad at it.
let's get our big old pan hot,
you need a big pan.
i wonder if we should be using
whole seeds like whole mustard,
whole cumin,
probably
chilli, probably garam masala.
which i love. maybe curry and tumeric?
cloves
maybe a little bit of clove.
nutmeg.
that's a lot of spices.
okay so i'm gonna use coconut oil,
in the pan
kay, so do your onion,
add in the ginger,
we're gonna add whole cumin
just eyeballing here.
whole mustard seeds,
it is important to heat up your spices,
that's why you do it early like this,
okay, chilli flakes.
we'll do some nutmeg cos i like it.
cloves are quite strong so just a little bit,
i don't know why i wanna add that but i do
kay we're also gonna add garam masala,
let's just leave it at that for now,
okay now let's add our garlic,
okay we're just gonna add a little veggie stock,
forgot about the red pepper,
just get that in there.
okay this might be too much rice but we'll just do it all anyway
i have to add salt and pepper,
and i think i'm gonna add turmeric, just to make it a little yellow-y.
oop, that's a lot of turmeric.
if it starts to stick a lot, just add a little more stock.
so at this point, we have a very tasty indian fried rice.
add some green onion, some cilantro,
maybe a bit of lime juice,
put some tofu on top,
there's your dinner.
but!
as promised, we're gonna go that extra hot for food step further.
mash up the sweet potatoes,
fold that into here,
and see if we can put together a little
fritter/cake, i'm not really sure what the consistency's gonna be,
i'm still gonna keep going here with this recipe,
my ratio of rice to potato's a little off,
so in case, we f up, i'm gonna take some of this delicious rice
and just keep it aside in case we have to make a totally different dish.
i also don't know how much rice i started with,
sorry.
so i'll add these potatoes,
i'm also gonna add in here cilantro and green onion,
and just fold that in as well.
mm, i think i need to use my hands for this.
now obviously it's a bit hot,
but i have kind of tough hands now.
what we're gonna do, is we're gonna mix together
chickpea flour and almond milk, and make
like a thicker, kind of wet batter.
that we'll dunk our little rice potato balls into,
and then fry them. so it'll be kind of like a pakora,
because that's like a chickpea, type flour ball.
with the similar type of spices but
we've just used leftovers as the fillings
so in this bowl, we're gonna combine chickepea flour,
and maybe some onion powder.
and i'm gonna add some sea salt.
and almond milk.
i'm thinking like, almost like a pancake thickness
just gonna add a little bit of paprika into this,
for colour.
i decided to thin this out,
cos it just keeps getting thicker,
is just to use soda water which will make it really airy
this could just completely not work,
but
let's cross our fingers
okay, so we got a little ball here,
make sure you don't let it fall apart in your hand,
i'm scared!
ugh, i hate frying.
i don't know what's happening.
it's a little too uniform, like
it's like a ball.
but i like these like little sticky outparts
like that.
needs to be hotter,
the oil.
this needs to be crispier on the outside,
it's not crispy
the batter's too thin.
baking powder!
durh!
so that it like, poofs!
we'll get it,
and then we'll show you how it's done.
except that i have no idea how much of anything i used
so this is a true RECIPE?!
so there's our little fritters, all fried up
they taste delicious,
they look beautiful and
now the most important thing is we have to make a sauce
because they need to be dipped in something.
so as i was cooking, i thought coconut yogurt,
which i have leftover in the fridge,
jam, which is made of mango.
lime juice,
and then i've got mint, and we'll see how that taste
and that's our dipping sauce.
okay, that's good.
this sauce goes really well with these.
so, there you have an idea of what to do with leftover rice and potatoes,
i have to say, these turned out really good
and i could've stopped way back at the fried rice,
and it would've been delicious as a dinner.
but i just want to give you ideas,
and inspiration of things you can do in your kitchen,
kinda teach you how to cook,
get you inspired to use what's in your fridge,
use what's in your cupboards and not overthink it
just have fun and test things out.
because that's how we eventually come up with really good recipes
that you guys end up making.
so i'll do my best to try and outline what i did
in the description but it's not really exact,
because
i just kinda threw it all in the pan
and figured it out as we went along.
umm, but anyway,
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