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Rice Cakes

Rice cakes


INGREDIENTS

2/3 cup Basmati rice
250g skinless smoked chicken breast supreme, diced
2/3 cup semi-dried tomatoes, roughly chopped
1 1/3 cups grated mozzarella cheese
3 green onions, thinly sliced 
1/4 cup basil leaves, finely shredded
3 eggs, lightly beaten

METHOD
Step 1
Preheat oven to 200°C. Grease an 8 x 2/3-cup capacity mini loaf pan. Line bases of holes with baking paper.
Step 2
Cook rice, following absorption method on packet. Rinse. Set aside to cool.
Step 3
Place rice, chicken, tomatoes, 1 cup of cheese, onions, basil, eggs, and pepper into a large bowl. Mix well to combine.
Step 4
Spoon mixture into prepared pan. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden. Stand in pan for 5 minutes. Run a flat-edged knife around edges of cakes. Turn onto a wire rack. Allow to cool completely. Place into an airtight container. Refrigerate until ready to pack into lunch boxes.
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