Name: Ham and cheese rice cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 green onions, finely chopped; 2 cloves garlic, crushed; 1 teaspoon smoked paprika; 2 250g packets microwave basmati rice; 50 gram ham, finely chopped; 1 cup grated tasty cheese; 3 eggs, lightly beaten; 2 tablespoon plain flour; 2 tablespoon finely chopped flat-leaf parsley; vegetable oil, to shallow-fry; 420 gram can red kidney beans, rinsed; 310 gram can corn kernels, drained; 2 medium tomatoes, finely chopped; 1/4 cup light sour cream; 1/3 cup sweet chilli sauce

Ham and cheese rice cakes

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 green onions, finely chopped

2 cloves garlic, crushed

1 teaspoon smoked paprika

2 250g packets microwave basmati rice

50 gram ham, finely chopped

1 cup grated tasty cheese

3 eggs, lightly beaten

2 tablespoon plain flour

2 tablespoon finely chopped flat-leaf parsley

vegetable oil, to shallow-fry

420 gram can red kidney beans, rinsed

310 gram can corn kernels, drained

2 medium tomatoes, finely chopped

1/4 cup light sour cream

1/3 cup sweet chilli sauce

Method

1.Place onion, garlic, paprika, rice, ham, cheese, egg, flour and parsley in a large bowl; mix to combine.

2.Pour oil into a large frying pan to 3cm deep. Heat over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Cook cakes 4 at a time. Spoon 1/3-cup portions of rice mixture into pan; flatten slightly with a spatula. Shallow-fry cakes for 2-3 minutes each side or until golden-brown. Drain on paper towels.

3.Combine beans, corn and tomato in a medium bowl; mix well. Serve rice cakes topped with bean mixture, sour cream and sweet chilli sauce.

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