These patties are a great way to use up leftover rice for a new easy snack, appetizer, or side dish to meat or fish. You can also turn them into a complete meal by topping with a fried egg, avocado, tofu, or a vegetable stir-fry.
recycling leftovers
Pan Fried leftover Idlis and Garlic Chard
Happy New year everyone!
I am going to start with a dish which is a great way to use up those few extra idlis that always gets left out from the previous meal. Its flavorful, nourishing and can be whipped up in less than 30 minutes.
Leftover Kedgeree Rice Pancakes
These leftover kedgeree pancakes are packed with rice, lentils, veggies and gluten free chapati flour. The recipe is pretty adaptable and offers soft, delicate and flavorful pancakes. They are filling and addictive topped with sun dried tomato pesto and fresh green salad.
Leftover Salmon Kedgeree with Quick Mango Chutney
Kedgeree is a lovely dish that has a history dating back to the colonial era. It is believed to be based on the popular Indian dish called “Khichri”, which is a fragrant potpourri of lentils, rice and spices. The re-adapted and reinterpreted dish Kedgeree consists of rice, boiled eggs and fish, generally smoked haddock but other fish can be used. My version of Kedgeree with no sugar mango chutney is an easy and delicious way to use up leftover salmon creating a hearty meal the whole family will enjoy.
Polenta Upma
There are many reasons to love polenta. I often make a large tray of polenta and freeze the leftover so that it can be used for fries, croutons, tapas snacks and upma. When I did a post on polenta cakes with crunchy cilantro pesto, I said to freeze the scraps that you get from cutting polenta rounds for anther recipe. Upma, was that recipe I was talking about.
Scrambled Egg Salad with Polenta Scraps and Honey Chili Oil
With baby kale and polenta scraps, this scrambled egg salad is perfect when you are eating alone and want a healthy, light, and satisfying meal.
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