Crispy Rice Pancakes - Mystery Box Style
Left over rice? Curry? Forgotten rogue veggies in your crisper? This recipe is the one for you.
Today approximately 20% of food that we buy is wasted. Shocking right? This means approximately 1 out of every 5 shopping bags heads straight to landfill. The impact our choices have on the environment are enormous, and I am a firm believer that every little bit counts. Turning back the clock to a more frugal way of life not only positively affects the environment, but also saves us a whole lot of money. This recipe champions the environmental penny pinchers within us by utilising leftovers – those sad limp vegetables forgotten in the crisper, the remains of last nights curry and even uses day old rice.
As the season changes and cold winter nights take over, I find myself cooking more curries. Often left with a meagre amount, not quite enough for another meal, I have found ways to bulk up last nights offering and turn it into something more delicious. This recipe is incredibly flexible, you can go South-East Asian, Indian or freestyle it. I have included two different dressings to help you make the most of your leftovers, although a squirt of sriracha or soy sauce will suffice if you are that way inclined. The nuoc cham works brilliantly with Vietnamese or Thai flavours such as Thai curries, left over noodle salads or stir-fried vegetables, while the raita works best with Indian flavours such as dahl, chickpeas or leftover curry. If you have a rogue carrot, a floret of broccoli or an onion you can make this recipe, and while the day old rice is recommended, the recipe can be made without it.