Cook: 45 minutes

Serves: 20

These spiced rice latkes are crisp, tasty and an interesting twist on tradition.

I’ve mixed the rice with seasonal vegetables like Brussel sprouts, carrots and mushrooms but you can play around with the vegetables, herbs and spices you use.

You can prepare them in advance and warm them in the oven before serving. They are delicious on their own, with crème fraiche mixed with salt, pepper and spices, or as a side with meat or fish.

Explore Kosher food for Chanukah at Sainsbury’s

Ingredients

Name: Recipe: Spiced rice latkes
Prep time: 30 min
Cook time: 45 min
Yield: 20
Ingredients: 300g basmati rice 3 tbsp olive oil 100g carrots, peeled 150g mushrooms, cleaned 100g Brussel sprouts, washed 2 red onions, finely diced 10g each of parsley, coriander and dill, roughly chopped but kept separately 6 eggs Salt and pepper, to taste ¼ tsp hot paprika A large pinch of sumac A large pinch of ground cumin 750ml - 1l vegetable or sunflower oil

300g basmati rice

3 tbsp olive oil

100g carrots, peeled

150g mushrooms, cleaned

100g Brussel sprouts, washed

2 red onions, finely diced

10g each of parsley, coriander and dill, roughly chopped but kept separately

6 eggs

Salt and pepper, to taste

¼ tsp hot paprika

A large pinch of sumac

A large pinch of ground cumin

750ml - 1l vegetable or sunflower oil