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Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 1/2 cups (250g) cooked white long-grain rice
50g bocconcini, diced
1/4 cup (25g) shredded parmesan
1 egg, lightly beaten
2 tablespoons plain flour
1 tablespoon chopped fresh basil
Salt & freshly ground pepper
Olive oil, to fry

Method

Step 1 Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes or until soft. Add the rice and cook for 2-3 minutes or until heated through. Remove from the heat and stir in the bocconcini, parmesan, egg, flour and basil. Season with salt and pepper.
Step 2 Divide the mixture into 8 portions. Then shape each portion into an 8cm patty.
Step 3 Heat a shallow layer of oil in a frying pan over a medium heat. In batches, cook the rice cakes for 3 minutes each side until golden. Transfer to a plate lined with paper towel to drain.
Step 4 Serve the rice cakes with a salad.

Cheesy rice cakes

How to make Cheesy rice cakes

Ingredients

Method