INGREDIENTS

INSTRUCTIONS

FOR THE FRITTERS
CHILLI AND LIME MARINADE
FOR THE POTATOES
Wash the rice then put it into a saucepan with 200ml (6fl oz) water. Bring
to the boil, then cover. Turn the heat down as low as possible and leave to
cook undisturbed for 45 minutes. The rice will be tender and all the water
absorbed.
Put the rice, coriander, lemon grass and chilli into a food processor with
some salt and freshly ground black pepper to taste and whizz until the
mixture holds together firmly. Transfer to a bowl and stir in the sweetcorn
and coconut milk powder. If it's a little on the wet side add a few
breadcrumbs, though this probably won't be necessary. You need to end up
with a firm mixture.
Divide the mixture into 4, form each into a burger shape, dip in dried
breadcrumbs and coat all over. Keep in a cool place until you are ready to
cook.
For thh chilli and lime marinade simply mix all the ingredients together.
Now the potatoes: Cut the sweet potatoes in half, then down into sixths or
eighths to make wedge-shaped chips with a pointed side. Put the chips into
a shallow dish, cover with the marinade and leave for 30 minutes.
Shake off and save any excess marinade, place the chips under the grill.
Cook until golden brown and tender, turning as necessary, this will tkake
25 to 30 minutes. Transfer to a serving dish, pour any remaining marindae
over and garnish with the lime wedges and coriander.
Whilst the potatoes are cooking under the grill fry the fritters in shallow
olive oil until they are crisp and brown, turning them over carefully with
a fish slice to cook the second side. When done serve with the marinaded
potatoes.
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