Poppadom or rice-cake mini-bites

Poppadom or rice-cake mini-bites

Absolutely stunning in looks and taste and so great for those on a diet – this little low-calorie and fat-free jewels can either be served as a starter or as a pre-dinner snack.
Serves 8 – 10 as a snack, or 4 as a starter – using larger rice cakes or poppadoms

Ingredients : Poppadom or rice-cake mini-bites

• 1 small red onion, finely chopped
• 1 – 2 ripe mangoes or nectarines: peeled and finely diced
• 1 red chilli, deseeded and finely chopped ½ green chilli, deseeded and finely chopped
• 50 ml fresh coriander, chopped
• Rind and juice of l lime
• 2 ml brown sugar
• Seeds of half a pomegranate 30 mini poppadoms, cooked, or rice cakes

Method : Poppadom or rice-cake mini-bites

1. Mix together all ingredients except poppadoms or rice cakes. Set mixture aside prior to serving.
2. Place filling onto poppadoms or rice cakes and serve immediately.
3. Garnish with a little extra coriander and rind of a lime.

Tips:

•   Cook poppadoms in shallow sunflower oil until they puff up. Drain well on paper towel before using.
• Serve with a side salad when making larger servings.
• If the mangoes are on the small side, use two mangoes.
• Sprinkle a little finely grated biltong over.

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