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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Bacon

    Bacon

  • Yellow Onion

    Yellow Onion

  • Salad Tomatoes

    Salad Tomatoes

  • Garlic

    Garlic

  • Sherry Vinegar

    Sherry Vinegar

  • Sriracha

    Sriracha

  • Sweet Curry Spice Blend

    Sweet Curry Spice Blend

  • Zucchini

    Zucchini

  • Eggs

    Eggs

  • Self-Rising Flour

    Self-Rising Flour

  • Thyme

    Thyme

METHOD

1
In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a boil, reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
2
While rice is cooking, prepare your mise en place: Finely chop onion. Set aside 1/4 cup for zucchini cakes and reserve the rest for bacon tomato jam. Finely chop tomatoes. Peel and chop garlic. Shred zucchini on large holes of a box grater, and measure 3 cups (save any remaining for another use). Pick thyme leaves.
3
In a small sauté pan over medium heat, cook bacon, stirring often, until browned, about 5 minutes. Pour bacon fat into a small, heat-resistant bowl and set aside, leaving bacon in pan.
4
Stir larger portion of onion into bacon. Cook, stirring often, until onion begins to soften, about 4 minute.
5
Stir tomatoes, half of garlic, vinegar, sriracha (the whole packet will make a somewhat spicy jam, use less if you prefer a milder flavor), and curry spice into bacon mixture. Cook, stirring often, at a gentle simmer until tomatoes break down and mixture thickens to consistency of soft jam, about 10 minutes. Adjust consistency as desired with up to 1/4 cup water.
6
While jam cooks, toss zucchini with 1/4 teaspoon kosher salt. Place in fine-mesh sieve or colander lined with paper towels, and drain 10 minutes. Squeeze liquid from zucchini a small handful at a time, shake loose, and place in large bowl.
7
To zucchini bowl add reserved 1/4 cup onion, remaining garlic, egg, and 1/2 teaspoon black pepper. Stir to combine. Stir in flour. Batter should be very thick.
8
Place large skillet over medium heat. Add 2 teaspoons reserved bacon fat. (Refrigerate or freeze remaining fat for another use.)
9
Scoop zucchini batter in 6 equal portions (each about 1/4 cup) into hot bacon fat, spacing them equally in the skillet. Use a heatproof spatula to gently press batter into cakes about 1/2-inch thick. Cook until browned on bottom, about 3-5 minutes. Flip cakes and cook until browned on other side and cooked through, about 3 minutes more. Reduce heat if cakes begin to scorch.
10
Divide rice between 2 plates. Divide cakes between plates, and sprinkle with kosher salt to taste. Stir thyme into bacon-tomato jam, and serve on the side. Enjoy!