Curry rice cookies with coriander

Chop the coriander.

Heat a tablespoon of oil in a pan and gently fry the curry powder until it smells nice.

Stir in the rice and add the water with a little salt.

Boil the rice covered in gently simmered for 15 minutes.

Let the rice evaporate for 15 minutes and cool to lukewarm.

Then mix in the egg and coriander and add some pepper to taste.

Form the rice mixture into round cookies.

Bake the cookies in a frying pan with hot oil in 4-6 minutes until golden brown, then turn them after 2 minutes.

Delicious as a side dish with chicken or fish, but also as a snack with drinks.