Savoury Rice Cakes

CategoryDifficultyIntermediate

Seafood rice cakes are convenient little patties to pop onto plates for both adults and children alike. They are loaded with vegetables and low GI ingredients, ensuring they provide sustained energy through its formulation of carbohydrates, protein, fats, and fibre. As they contain dominant flavours such as curry, vegetables can be disguised in taste but add colour and nutrition to this dish. Pair it with the suggestions above to complete it as a meal, add some freshly sliced avocadoes on top or as a side to increase the healthy fat profile of the dish.

Yields12 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 45 ml oil
 ½ onion, finely chopped
 ½ red pepper, finely chopped
 1 carrot, peeled and grated
 2 baby marrows, grated
 2 cloves garlic, crushed
 5 ml chopped chilli
 8 prawns, peeled and chopped
 10 ml chopped dhania
 5 ml medium curry powder
 5 ml salt
 25 ml black pepper
 750 ml leftover OR cooked Golden Delight rice
 2 XL eggs
 60 ml flour
 250 ml breadcrumbs
1

Heat the oil in a pan and sauté the onion, red pepper, and carrots for 2 minutes.

2

Add the baby marrow, garlic, chilli, prawns, herbs and spices and fry until the prawns are done. Turn off the heat and add the remaining ingredients. Place half the mixture in a separate bowl and blend using a stick blender, until 50% broken up. Add the remaining mix to the bowl and stir until well mixed. Shape into rice cakes/ patties the size that you desire on a floured surface and refrigerate for 2 hours before shallow frying until golden brown.

Tip: The rice cakes can be frozen. The prawn can be replaced with 100g drained tuna, or 1 chicken breast, finely chopped or 100g mincemeat. You can also leave the protein out for a vegetarian option. These serve well as a hamburger patty.

Ingredients

 45 ml oil
 ½ onion, finely chopped
 ½ red pepper, finely chopped
 1 carrot, peeled and grated
 2 baby marrows, grated
 2 cloves garlic, crushed
 5 ml chopped chilli
 8 prawns, peeled and chopped
 10 ml chopped dhania
 5 ml medium curry powder
 5 ml salt
 25 ml black pepper
 750 ml leftover OR cooked Golden Delight rice
 2 XL eggs
 60 ml flour
 250 ml breadcrumbs

Directions

1

Heat the oil in a pan and sauté the onion, red pepper, and carrots for 2 minutes.

2

Add the baby marrow, garlic, chilli, prawns, herbs and spices and fry until the prawns are done. Turn off the heat and add the remaining ingredients. Place half the mixture in a separate bowl and blend using a stick blender, until 50% broken up. Add the remaining mix to the bowl and stir until well mixed. Shape into rice cakes/ patties the size that you desire on a floured surface and refrigerate for 2 hours before shallow frying until golden brown.

Tip: The rice cakes can be frozen. The prawn can be replaced with 100g drained tuna, or 1 chicken breast, finely chopped or 100g mincemeat. You can also leave the protein out for a vegetarian option. These serve well as a hamburger patty.

Notes

Savoury Rice Cakes
IngredientsDirections