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.