Savoury Rice Cakes
How do you use what is often left over in your refrigerator? Left over chicken? Ham that needs to be used? How often do you cook rice for a particular dish and then have some left over. For me, almost always. Here is a really delicious little recipe that is really easy to make and contains lots of vegetables. I always cook them in a muffin pan because I like to have the muffin wrap around them if using them for family snacks, but the little rectangular ones do look a little more "Gourmet" though, if you are looking to serve them for lunch with a salad.
"Savoury Rice Cakes Recipe"
2/3 cup Basmati rice (2 cups cooked rice) I used brown
250 g chopped cooked chicken, mince, ham or bacon
2/3 cup semi-dried tomatoes, roughly chopped
1/2 cup sweet corn or 1/2 cup peas or both
1 cup grated mozzarella or low fat grated cheese
1/2 cup grated Parmesan cheese
3 green shallots thinly sliced
1/4 cup chopped basil leaves
1/4 cup chopped parsley
4 eggs, lightly beaten
Salt and pepper to taste
Preheat oven to 200°C. Grease an 8 x 2/3-cup capacity mini loaf or muffin pan.
Line bases of holes with baking paper.
Cook rice. Rinse. Set aside to drain and cool.
Place rice, chicken (or chosen meat), tomatoes, 1/2 cup of cheese, 1/2 cup parmesan, onions, basil, eggs, corn, peas, salt and pepper into a large bowl.
Mix well to combine.
Spoon mixture into prepared pan.
Sprinkle with remaining cheese and bacon if desired.
Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden.
Stand in pan for 5 minutes. Run a flat-edged knife around edges of cake
Turn onto a wire rack.
Allow to cool completely. Place into an airtight container.
Refrigerate until ready serve or to pack into lunch boxes.
Note: Make it easy!
Use tubs ready cooked rice from the supermarket.
Buy part of a ready BBQ chicken and dice.
Works well in muffin pans with paper muffin liners.
Can be served hot with a salad for lunch or any light meal.