Rice and Vegie Cakes
These tasty vegetarian/gluten free muffin-shaped vegie cakes contain boiled rice, finely chopped/grated vegetables, egg and cheese. After baking them until golden brown, serve them hot with sweet chilli sauce as a snack, side dish, or vegetarian meal.
2 ½ - 3 cups cooked rice
1 cup grated zucchini
20g (1 tablespoon) butter
½ finely chopped onion
1 long red chilli, seeds removed and finely chopped
4 medium cloves garlic, peeled and crushed
½ cup grated carrot
1 cup baby spinach leaves
1 tablespoon finely chopped parsley
Salt and pepper
2 large eggs
1/2 cup grated Parmesan cheese
6 slices tasty cheddar cheese,
6 cherry tomatoes, halved
Sweet chilli sauce, to serve
Preheat oven to 180˚C/160˚C fan-force.
Grease 6 holes in a texas (jumbo) muffin pan.
Line the base of each hole with a circle of baking paper.
Squeeze excess moisture from grated zucchini.
Melt butter in a large saucepan over medium heat. Add onion, chilli, and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir in rice. Allow mixture to cool for 10 minutes.
Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.
Top each vegie cake with a slice of cheese and a piece of tomato.
Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chilli sauce.
Store vegie cakes in a covered container in the refrigerator. They are suitable to reheat in the microwave or oven. If you are reheating the vegie cakes in the oven, cover them so they don’t dry out