Rice Cakes

Tweet

Makes 8 Ingredients 2/3 cup basmati rice 250g smoked chicken breast supreme, diced 2/3 cup semi-dried tomatoes, roughly chopped 1 1/3 cups grated mozzarella cheese 3 green onions, thinly sliced 1/4 cup basil leaves, finely shredded 3 eggs, lightly beaten Method Preheat oven to 200°C. Grease an 8 x 2/3-cup capacity mini loaf pan. Line bases of holes with baking paper. Cook rice, following absorption method on packet. Rinse. Set aside to cool. Place rice, chicken, tomatoes, 1 cup of cheese, onions, basil, eggs, and salt and pepper into a large bowl. Mix well to combine. Spoon mixture into prepared pan. Sprinkle with remaining cheese. 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. Turn onto a wire rack. Allow to cool completely. Place into an airtight container. Refrigerate until ready to pack into lunch boxes. Notes & tips Hint: You can also make these rice cakes in a 6 x 3/4-cup capacity Texas muffin pan. Smoked chickens are available shrink-wrapped in the meat section of your supermarket. They have a delicate smoked flavour and are moist and tender. Don't be concerned if the flesh near the bone has a pink colour, this is usual with smoked meats.