Recipe: Savoury Rice Cakes

This  recipe has been adapted from the Feed Zone Portables Cookbook by Biju Thomas and Allen Lim.

Ingredients (makes 10 rice cakes)

• 2 cups sushi rice
• 3 cups water
• 200g ham
• 4 eggs
• 2 Tbsp reduced salt soy sauce
• Brown sugar

​Method

1. Combine rice and water in a rice cooker or saucepan and let cook.
2. While the rice is cooking, chop up ham before lightly frying in a pan. When crispy, remove from pan and set aside.
3. Beat eggs and softly scramble in pan over medium heat.
4. In a large bowl, mix cooked rice with the scrambled eggs, ham, soy sauce and a sprinkling of brown sugar. Stir thoroughly until well combined.
5. Press mixture into an 8- or 9- inch square pan to ~1 ½ inch thickness. Let cool in the fridge, then slice and wrap into individual cakes. Refrigerate until required.

Nutritional Information (per serve)
 Energy 860 kJ
Carbohydrate 35 g
Protein 8.9 g
Fat 2.4 g
Sodium 422 mg
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