Crispy Biryani Veg Cake Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Entertaining
Main meals
This flavour-packed recipe pays homage to a classic biryani. Using grated potato and rice flour instead of rice, you’ll have a crispy, caramelised treat that’s perfect to pop into the middle of the table and share with friends.
You will need
Serves 6
- 1 1/2 tablespoons olive oil
- 1 brown onion, diced
- 3 garlic cloves, sliced
- 1/4 cauliflower, broken up and stem grated
- 1 zucchini, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon mustard seeds
- 4 small Aji Amarillo chillies
- 1 potato, grated
- 2 tablespoons rice flour
- 1 cup water
To finish:
- Chilli & mango hot sauce
Recipe: Simon Toohey
Directions
-
Step 1
Heat up the oil in a pan on medium heat. Add the onion and fry off until dark and caramelised.
-
Step 2
Add the cauliflower, zucchini and garlic and fry until soft and fragrant. Add the cumin seeds, coriander, cumin powder and mustard seeds, stir through and cook for 2 minutes. Add the sliced chilies and stir.
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Step 3
Add the grated potato, stir through and flatten with a wooden spoon. Cook for 5 minutes, tossing and stirring occasionally. When it’s starting to stick, it’s nearly ready.
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Step 4
In a small bowl, whisk the water and rice flour together to make a slurry. Make some gaps in the vegetable mixture and pour the rice flour slurry into the gaps. Press down the vegetable mixture with a wooden spoon. Keep frying on medium heat for about 10 minutes or until the bottom is crackling, golden and crisp.
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Step 5
Turn out onto a plate and add hot sauce to serve.
Hot tip!
Cooking times may vary so use your instincts! You’re aiming for something crackling, crispy and caramelised. If you take it off the hotplate and it’s not ready don’t worry – just pop it back on for longer.
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Recipe: Simon Toohey
