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Rice cakes

Susie Burrell
Rice cakes

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Lactose free, Nut free
Course: Entree, Finger food, Side dish, Snacks
Favourite flavours: Easy recipes

Rice cakes
INGREDIENTS

2/3 cup basmati rice
250g ham, finely sliced
2/3 cup semi-dried tomatoes, roughly chopped
4 green onions, thinly sliced
¼ cup basil leaves, torn in small pieces
3 eggs, lightly beaten
METHOD

Preheat oven at 200°C/180°C (fan forced).

Grease an 8 x 2/3-cup muffin tin. Line bases of holes with baking paper.

Cook rice, according to packet instructions. Rinse. Set aside to cool. Place rice, chicken, tomatoes, onions, basil, eggs, and salt and pepper into a large bowl. Mix well to combine.

Spoon mixture into prepared pan. 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 cakes. Serve warm or cold with salad.

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