Basmati Rice Cakes
photo by CraftScout
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
8 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
directions
- Preheat oven to 200°C Grease a 6 X 3/4 cup texas muffin pan. Line holes with baking paper.
- Cook rice, your prefered method will be fine, or follow instructions on packet. Set aside to cool.
- Place rice, smoked chicken, semi-dried tomatoes, 1 Cup cheese, onions, basil and eggs. Add salt and pepper if desired.
- Mix well to combine all ingredients.
- Spoon mixture into muffin pan. Sprinkle remaining cheese over the top.
- Bake for 15 to 20 minutes or until cakes are firm to the touch, and light golden in colour.
- Remove from oven and let stand for 5 minutes. Run a flat edged knife around cakes to losen.
- Turn onto a wire rack to cool.
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Reviews
-
What a cool idea! The flavor of these was really good, but they were a little dry. That was possibly due to Aussie cups -> American cups, and possibly because I scaled this up to 12 cakes (for my 6 family members) and only used 4 eggs instead of 4.5. But with some salsa or marinara, this would be lovely! Being from Texas, I am not sure what a "Texas muffin pan" is, LOL, but I figure it's a jumbo. I used a regular muffin pan and some silicone muffin cups for the extra. "12 cakes" worth made 18 smaller ones, and 2 seemed just about right for a dinner serving for adults, one for the kids. I couldn't find smoked chicken breasts, so I pulled the meat from a rotisserie chicken, and weighed it until I had the right amount, both breasts and a thigh *grins*. Good recipe, I will probably make again, and serve with a dipping sauce. Thank you for posting, made for ZWT4.
RECIPE SUBMITTED BY
Sarah
Australia