Crispy Avocado Rice Cakes with Spiced Mango Salsa and Lime Yogurt

Ingredients

• •2 ripe avocados, peeled and mashed
• •2 cups cooked jasmine rice
• •3 tablespoons panko breadcrumbs
• •1 egg, beaten
• •1 teaspoon garlic powder
• •1/2 teaspoon chili flakes
• •1/2 teaspoon ground cumin
• •1/2 teaspoon salt
• •1/4 cup vegetable oil (for frying)
• •1 ripe mango, diced
• •1 small red chili, finely chopped
• •2 tablespoons red onion, finely chopped
• •1 tablespoon fresh cilantro, chopped
• •1 teaspoon lime juice
• •1/4 teaspoon ground paprika
• •1/2 cup plain Greek yogurt
• •1 teaspoon lime zest

Instructions

1. 1

   In a large bowl, combine mashed avocado, cooked jasmine rice, panko breadcrumbs, beaten egg, garlic powder, chili flakes, ground cumin, and salt. Mix well until fully combined.

2. 2

   Shape the mixture into small, flat rice cakes and set aside on a plate.

3. 3

   Heat vegetable oil in a large frying pan over medium heat. Once hot, fry the rice cakes in batches for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

4. 4

   While the cakes cool, prepare the spiced mango salsa by combining diced mango, red chili, red onion, cilantro, lime juice, and ground paprika in a bowl. Mix gently to combine.

5. 5

   In a separate small bowl, whisk together Greek yogurt and lime zest to make the lime yogurt sauce.

6. 6

   Serve the crispy avocado rice cakes warm with spiced mango salsa on top and a dollop of lime yogurt sauce on the side. Garnish with extra cilantro if desired.