Rice Cakes

Name: Rice Cakes
Ingredients: 2/3 cup basmati rice; 250 g smoked chicken breasts, diced; 2/3 cup sun-dried tomato, roughly chopped; 1 1/3 cups mozzarella cheese, grated; 3 green onions, thinly sliced; 1/4 cup fresh basil, shredded; 3 eggs, lightly beaten; salt, to taste; pepper, to taste

9 ingredients

8 steps

Ingredients

2/3 cup basmati rice
250 g smoked chicken breasts, diced
2/3 cup sun-dried tomato, roughly chopped
1 1/3 cups mozzarella cheese, grated
3 green onions, thinly sliced
1/4 cup fresh basil, shredded
3 eggs, lightly beaten
salt, to taste
pepper, to taste

Directions

1

Preheat oven to 200°C Grease a 6 X 3/4 cup texas muffin pan. Line holes with baking paper.
2

Cook rice, your prefered method will be fine, or follow instructions on packet. Set aside to cool.
3

Place rice, smoked chicken, semi-dried tomatoes, 1 Cup cheese, onions, basil and eggs. Add salt and pepper if desired.
4

Mix well to combine all ingredients.
5

Spoon mixture into muffin pan. Sprinkle remaining cheese over the top.
6

Bake for 15 to 20 minutes or until cakes are firm to the touch, and light golden in colour.
7

Remove from oven and let stand for 5 minutes. Run a flat edged knife around cakes to losen.
8

Turn onto a wire rack to cool.