Name: Rice dumplings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 250 ml basmati rice cooked; 75 ml fresh coriander chopped; 125 ml fenugreek or watercress or spinach, chopped; 100 ml chickpea flour; 100 ml soya flour; 50 ml flour self-raising; 7 ml fennel seeds, crsuhed; 10 ml chilli powder; 10 ml salt; 10 ml fresh ginger grated; 25 ml oil; 20 ml lemon juice; 30 ml oil; 15 ml sesame seeds; 10 ml mustard seeds; 3-4 curry leaves

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Ingredients (16)

250 ml	basmati rice — cooked
75 ml	fresh coriander — chopped
125 ml	fenugreek — or watercress or spinach, chopped
100 ml	chickpea flour
100 ml	soya flour
50 ml	flour — self-raising
7 ml	fennel — seeds, crsuhed
10 ml	chilli powder
10 ml	salt
10 ml	fresh ginger — grated
25 ml	oil
20 ml	lemon juice
30 ml	oil
15 ml	sesame seeds
10 ml	mustard — seeds
3-4	curry leaves

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Method:

Place all the ingredients in a large mixing bowl and mix thoroughly. If necessary a little water can be added to ensure the mixture is soft.

If you have any baby marrow or a piece of carrot, you can grate it and add to the mixture.

In a large flat pan heat the 30ml cooking oil and when it is hot add the curry leaves and seed spices and allow to pop. Remove pan from heat. Lower heat and place pan back on the stove and dampen your hands and take little golf ball size bits of the rice mixture form into dumplings and place in pan.

Carry on until all your mixture is finished. Cover pan and allow to cook for about 5 minutes and then using a fork and spoon turn each dumpling over and cook for a further 5 minutes.

This can be served as a starter with some sweet and sour sauce, a chilli sauce or some plain yogurt.

Reprinted with permission of Healthy Vegetarian Foods. To see more recipes, click here.