Crispy Rice Tacos with Banana Curry Hummus and Pineapple
- Total time
- 75 minutes
- Preparation time
- 35 minutes
- Portions
- 4 Tacos
Directions
Boil the rice in water for approx. 5 minutes, then leave to soak for 10 minutes with the lid on. Mix with rice flour, spices, grated cheese and 1 tbsp oil. Shape into balls, press flat on a baking tray (approx. 15 cm) and bake in the oven or airfryer for 15-20 minutes until crispy.
For the hummus: finely puree the bananas with the lemon juice, chickpeas, tahini, garlic and chopped herbs. Season to taste with cumin, curry, chilli, salt and pepper.
Optional: Preheat the oven to 220 °C. Rub the chicken with the spices.
Peel the pineapple and cut into wedges. Fry both in 2 tbsp oil for approx. 8 minutes. Wash the rocket. Carefully shape the rice patties into tacos and fill with hummus, chopped chicken, pineapple, rocket and herbs.
Ingredients
180 g basmati rice
salt
pepper
2 tbsp rice flour
cumin
curry
chilli
150 g grated cheese (light)
3 tbsp oil
1.5 Dole bananas
2 tbsp lemon juice
150 g cooked chickpeas
2 cloves of garlic
50 ml tahini
400 g chicken breast fillets (optional)
½ Dole pineapple
A few stalks of coriander and mint
60 g rocket