- olive oil - 1T
- small onion finely chopped - 1
- garlic clove crushed - 1
- cooked long grain rice - 1 1/2 c (250g)
- bocconcini (Baby mozzarella) diced - 50g
- shredded parmesan - 1/4 c (25g)
- egg lightly beaten - 1
- plain flour - 2T
- fresh basil chopped - 1T
- salt & freshly ground pepper
Heat oil in a frying pan over med. heat. Add the onion and garlic, cook for 5 mins., or until soft. Add the rice & cook for 2-3 mins or until heated through. Remove from the heat & stir in the bocconcini, parmesan, egg, flour & basil. Season with salt & pepper.
Divide the mixture into 8 portions & shape into 8 cm (3 inch) patties
Heat a shall layer of oil in frypan over a med. heat. In batches, cook the rice cakes for 3 mins. each side until golden. Transfer to a paper towel lined plates to drain. Serve with salad.
