Crispy Saleeg Rice Cakes with Lemon-Garlic Yogurt

Method

1. Finely chop the chicken into 5 mm pieces. Put the washed, drained rice, chicken, stock and cardamom in a 18 cm pot, bring to the boil on high heat, then turn down to low heat, cover and cook for 18 min, stirring often so nothing sticks.

   Add in this stepChicken stock 550 mlShort-grain rice 140 gBoneless chicken thighs 160 gGround cardamom ½ tsp

   high heat→low heat

2. Add the milk and salt and stir constantly on medium-low heat for 7 min until very thick: a spoon stood upright should stay up for a moment. It must be much stiffer than regular saleeg to hold its shape.

   Add in this stepWhole milk 160 mlSalt ½ tsp

   medium-low heat

3. Spread it 2 cm thick on a wide tray, let it cool a little, then cover and chill for 40 min until firm. Warm mixture sticks to your hands and spreads in the pan.

4. Meanwhile, make the dip: mix the yogurt with grated lemon zest and juice, finely grated garlic and chopped mint, and keep it in the fridge.

   Add in this stepGreek yogurt 120 gLemon ½Garlic cloves 1Fresh mint leaves 4 g

5. Beat the eggs in a bowl and put the panko in another. With lightly wet hands, shape the cold saleeg into 6 cakes about 6 cm wide and 1.5 cm thick. Dip each in egg, then press on the panko to coat evenly.

   Add in this stepEggs 1Panko breadcrumbs 50 g

6. Heat the oil in a 24 cm frying pan on medium heat; a few crumbs should sizzle immediately (about 170 °C). Add the cakes without touching and fry for 6 min in total, turning once, until golden on both sides. Fry in batches if the pan is small, and turn them away from you with a spatula so the oil doesn't splash towards you.

   Add in this stepVegetable oil 4 tbsp

   medium heat

7. Drain briefly on kitchen paper and serve warm with the lemon-garlic yogurt.