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Krissi Miller
Curry rice cookies with coriander
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Ingredients
Directions
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Chop the coriander.
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Heat a tablespoon of oil in a pan and gently fry the curry powder until it smells nice.
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Stir in the rice and add the water with a little salt.
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Boil the rice covered in gently simmered for 15 minutes.
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Let the rice evaporate for 15 minutes and cool to lukewarm.
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Then mix in the egg and coriander and add some pepper to taste.
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Form the rice mixture into round cookies.
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Bake the cookies in a frying pan with hot oil in 4-6 minutes until golden brown, then turn them after 2 minutes.
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Delicious as a side dish with chicken or fish, but also as a snack with drinks.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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