Sumac Chicken and Apricot Rice Cakes

Ingredients

• cooked rice3 cups
• egg1
• all-purpose flour3 tbsp
• olive oil3 tbsp
• cooked shredded chicken2 cups
• sumac2 tsp
• ground coriander1 tsp
• dried apricots, finely diced1/2 cup
• red wine vinegar1 tbsp
• scallions, sliced3
• cilantro, chopped1/4 cup
• salt and pepperto taste

Method

1. 1Mix the rice with egg, flour, and a pinch of salt until it clumps when pressed.
2. 2Form the mixture into 8 compact patties.
3. 3Heat olive oil in a skillet and fry the rice cakes for 3 to 4 minutes per side until crisp and golden.
4. 4Toss the shredded chicken with sumac, coriander, salt, and pepper.
5. 5Stir the diced apricots with vinegar and a tablespoon of water, then let them soften for a few minutes.
6. 6Top each rice cake with the seasoned chicken, apricot relish, scallions, and cilantro.
7. 7Serve while the cakes are still crisp and the topping is warm.

Tips

• Press the rice cakes firmly so they hold together in the pan.
• If your rice is very dry, add a teaspoon of water before forming patties.

Nutrition