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.