Crispy Coconut Rice Cakes with Mango Salsa

Instructions

1. 1In a medium bowl, combine the 2 cups of cooked Jasmine Rice, 1/2 cup of unsweetened shredded coconut, 1/4 cup of coconut milk, 2 tablespoons of soy sauce, and 1 tablespoon of lime juice. Mix everything together thoroughly until the rice is evenly coated.
2. 2Divide the rice mixture into 8 equal portions and shape each portion into a small, firm patty, about 1.27 cm thick.
3. 3Heat the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat, which is about 175°C.
4. 4Carefully place the rice patties into the hot oil. Cook for 4 to 5 minutes per side, until they are golden brown and crispy. You should see a nice crust forming. Remove the rice cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
5. 5While the rice cakes are cooking, prepare the mango salsa. Dice the 1 medium mango, 1/2 medium red bell pepper, 1/4 small red onion, and 1/2 small jalapeno into small, uniform pieces, about 0.635 cm cubes. Finely chop the 2 tablespoons of cilantro.
6. 6In a separate small bowl, gently combine the diced mango, red bell pepper, red onion, jalapeno, and chopped cilantro. Stir to mix all the salsa ingredients together.
7. 7Serve the crispy coconut rice cakes immediately, topped generously with the fresh mango salsa.

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