Italian rice cakes
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Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$3.45 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
1 1/2 cups cooked brown rice
1/2 cup semi-dried tomatoes (not packed in oil), chopped
3 spring onions, green part only, sliced
1/4 cup sliced black olives
3 tablespoons chopped fresh basil, or 1 teaspoon dried basil
1 cup grated reduced-fat mozzarella
1/4 cup grated parmesan
1 tablespoon gluten-free sweet-chilli sauce
3 eggs, lightly beaten
1/4 cup pumpkin seeds
8 cups mixed green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a 12-cup muffin tray with a light coating of cooking oil.
Step 2 Place rice, tomato, spring onions, olives, basil, cheeses, sweet-chilli sauce and eggs in a large bowl; mix well. Divide mixture among muffin-tray cups and top with pumpkin seeds.
Step 3 Bake for 15–20 minutes. Remove tray from oven and leave to cool for 5 minutes before turning out rice cakes.
Step 4 Plate up 3 rice cakes with salad per person and serve.
About this recipe
First published: October 2013