Cucumber Sauce

• 1 cup peeled, seeded, grated cucumber
• 2 cloves garlic, chopped 1 cup plain yogurt
• 1 teaspoon chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh mint
• Salt
• Freshly ground black pepper

• 6 cups cooked basmati rice
• 2 cloves garlic, chopped
• 2 teaspoons peeled, chopped fresh ginger
• 1 small red onion, minced
• 2 red bell peppers, roasted, peeled, seeded and diced
• ¾ cup heavy whipping cream
• 1 egg, lightly beaten
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon chile powder
• ½ teaspoon ground cinnamon
• Salt
• Freshly ground black pepper
• 2 cups fresh bread crumbs
• ¼ cup extra virgin olive oil
• Mint sprigs, for garnish

To prepare the sauce: In a bowl, combine cucumber, garlic and yogurt, and mix well. Add parsley and mint, and mix well. Season to taste with salt and pepper. Set aside.

To prepare the rice cakes: In a large bowl, combine rice, garlic, ginger, onion, red peppers, cream and egg, and mix well. In a small bowl, combine coriander, cumin, paprika, chile powder and cinnamon, and mix well. Heat a small sauté pan over high heat until hot. Add spices and dry sauté until fragrant, about 2 minutes. Add spices to the rice mixture and mix well. Season with salt and pepper. Form rice mixture into about twelve 1-inch patties.

To fry rice cakes: Dredge rice cakes in the bread crumbs. Heat about 2 tablespoons of olive oil in a large sauté pan over high heat until smoking hot. Add as many patties as will fit in pan without overcrowding, and cook until golden brown, 3 to 4 minutes per side. Remove from pan and keep warm. Continue with remaining patties, adding more olive oil as needed.

To serve: Top rice cakes with cucumber sauce and garnish with mint sprigs.