Spicy rice fritters with chorizo, pecorino and lemon aioli

• Serves: 1
• Difficulty: easy
• Prep time: 15 minutes
• Cooking time: 20 minutes

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Ingredients

Fritters
1 1/2 cups of cooked Spekko Long Grain Parboiled Rice
2 cloves garlic (finely chopped)
1 green chili (finely chopped)
10g rosemary (finely chopped)
125g Spanish chorizo sausage (finely chopped)
1/4 cup pecorino (grated)
2 tbsp corn starch
Salt & pepper to taste

Lemon aioli
1/2 cup mayonnaise
1/2 lemon (juice)
1 clove of garlic (minced)

Garnish
Rosemary

Specilaized equipment: deep fryer

Method

Fritters

1. In a large bowl combine all the ingredients and mash together, with a potato masher.
2. Roll the mixture into 15 oval shape balls.
3. Fry in batches in a deep fat fryer on a low heat of 140-150ºC until golden, rest on paper towel and season with salt. Serve immediately

Lemon aioli

1. Mix all the ingredients in bowl and serve in a side bowl.