Make these savoury cheese and spring onion rice cakes the next time you have some leftover rice. You can make them a little spicier by adding crushed chilli flakes, or serving them with sweet chilli sauce.
2 people made this
Makes: 12 rice cakes
150g cold cooked rice
1/2 teaspoon paprika
25g grated Parmesan cheese
2 spring onions, finely sliced
salt and pepper, to taste
1 or 2 tablespoons olive oil, or as needed
Method Prep:10min › Cook:10min › Ready in:20min
Combine rice, eggs, paprika and grated cheese in a bowl; season with salt and pepper. Shape rice mixture into 12 (1cm thick) round cakes.
Heat olive oil in a pan over medium heat; cook rice cakes in batches in an even layer, pressing them down with a spatula, until golden brown on one side, about 3 to 4 minutes. Flip rice cakes over and cook on until golden brown and crisp on other side, about 3 to 4 minutes.