Crispy Jollof Rice Patties with Tomato Chutney

Dice the tomatoes and yellow onion into small pieces. Mince the garlic finely.

Heat 2 tablespoons of sunflower oil in a saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes and tomato sauce.

Season with salt and cayenne pepper. Let the mixture simmer for 15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

Remove from heat and stir in the honey and freshly squeezed lemon juice. Taste and adjust seasoning. Set aside to cool slightly.

In a large mixing bowl, combine the cooked jollof rice, egg, breadcrumbs, salt, and cayenne pepper. Mix until well combined and the mixture holds together when pressed.

Let the mixture rest for 5 minutes so the breadcrumbs absorb moisture. Divide into 8 equal portions and shape each into a firm patty about 1/2-inch thick.

Heat the remaining sunflower oil in a large frying pan over medium-high heat until shimmering.

Carefully place the rice patties in the pan, working in batches if necessary. Cook for 3-4 minutes on each side until golden brown and crispy.

Transfer to a paper towel-lined plate to drain any excess oil.

Arrange the crispy jollof rice patties on a serving platter. Drizzle the warm tomato chutney over the top or serve on the side for dipping. Serve immediately.