Name: Cheesy spinach rice cakes
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 cup (40g) parmesan cheese, finely grated; 250 gram packet frozen spinach, chopped, thawed; 250 gram packet pre-cooked white rice; 3 eggs, beaten lightly; 250 gram cottage cheese; 125 gram fetta cheese, crumbled; 3 green onions, chopped finely

Ingredients

1/2 cup (40g) parmesan cheese, finely grated

250 gram packet frozen spinach, chopped, thawed

250 gram packet pre-cooked white rice

3 eggs, beaten lightly

250 gram cottage cheese

125 gram fetta cheese, crumbled

3 green onions, chopped finely

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 10 holes of a 12-hole (⅓ cup/80ml) muffin pan. Sprinkle base and side of pan holes with half the parmesan cheese.

2.Squeeze excess water from spinach. Combine spinach, rice, egg, cottage cheese, fetta and onion in a large bowl, mix well.

3.Spoon spinach mixture into prepared pan holes. Sprinkle tops with remaining parmesan. Bake about 30 minutes or until browned and just set. Stand cakes 5 minutes before turning, top-side up, onto a wire rack to cool. Store cold cakes in an airtight container, for up to two days, in the refrigerator.

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Ingredients

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