After a big cook up, I always find myself with a few cups of leftover rice. Today was no different, so I made these little bite sized crispy-pieces-of-goodness. I made them two ways, one with breadcrumbs and one without. Both were nice so if you need a gluten free option just leave out the breadcrumbs. Harry had these for dinner and loved them.

Nutrition Note: Sweet potato, one of the main ingredients in these yummy vegetable rice cakes, contains greater amounts of the antioxidants vitamin C, beta-carotene and vitamin E than regular potato.

Ingredients

• 1 cup cooked rice (I used brown)
• 1/3 cup breadcrumbs
• 1/2 cup grated cheese
• 1 cup sweet potato, peeled and diced
• 1/3 cup corn kernels
• 1/3 cup frozen peas
• 1 carrot, grated
• 1/2 brown onion, finely chopped
• 1 egg
• 2 tbs olive oil
• (For crust) 1 cup breas crumbs
• (For crust) 2 eggs, lightly beaten

Method

Step 1

Steam or boil sweet potato, peas and corn until soft. Use a fork to mash the sweet potato. Set aside. -

Step 2

In a small fry pan heat 1 tsp olive oil. Add onion and carrot, lightly fry until soft. Set aside. -

Step 3

In a large bowl, combine cooked rice, bread crumbs, egg, cheese. Add all vegetables and stir until well combined. -

Step 4

Take large tablespoons full of mixture and mould into small patties. Dip each patty into the egg, then coat in breadcrumbs. Continue with remaining mixture. -

Step 5

Heat remaining oil in a large frypan over medium. Lightly fry the patties for a few minutes on each side. Remove and drain on a paper towel. -