What do you do when you have a cup-load of leftover brown rice and some dreary vegetables in the fridge? Make these of course. Harry smushed them between his fingers, loving the new flavour and textures. A must try.

Oh, and if you have a muffin tin, try making these as individuals.

Allergy alternative – Egg: This recipe has also been tested with an egg replacer “No Egg, Natural Egg Replacer” and worked well (Thanks Hannah)

Tip: I wanted something flourless so the end result is not as firm as say, a zucchini slice. You could always add 3/4 cup of flour at step two if you want something that doesn’t fall apart quite as much.

Ingredients

• 1½ cup of cooked rice, leave to cool at room temp (I always use brown)
• 1 large zucchini, grated
• 1 tbs butter
• ½ brown onion, finely chopped
• 1 garlic clove, finely chopped (roasted - optional)
• 1 large carrot, grated
• 2 large eggs (or egg replacer)
• 1½ cup tasty cheese, grated
• 1 large tomato, thinly sliced
• Optional: A handful of spinach (fresh or frozen)

Method

Step 1

Preheat oven to 180°C. In a large saucepan, melt the butter over medium heat. Add onion and garlic and cook gently for a few minutes or until soft. Add the carrot, and cook for another few minutes, stirring occasionally. Add the zucchini and cook for one more minute -

Step 2

Remove from the heat and place mixture in a bowl to cool. Once cool, stir through rice, eggs and 1 cup of cheese -

Step 3

Grease the base and sides of a non-stick square pan or casserole dish. Press rice mixture in, top with tomato slices and then remaining grated cheese -

Step 4

Bake for about 35 minutes, or until cheese is golden brown. Cut into slices and wrap individually to freeze  -

Step 5

Note: rice can pose a food poisoning risk. If you are planning to freeze these then use freshly made rice and reheat to piping hot. -