What you need:
2/3 cup basmati rice
100 g leg ham, diced
1 medium zucchini, grated
1/3 cup semi-dried tomato strips
3 eggs, lightly beaten
1 1/4 cup tasty cheese, grated
How to make:
1.Preheat oven to to 400°F. Grease an 8-hole, 2/3 cup capacity mini loaf pan. Line the base and sides of each hole with a strip of baking paper, extending the paper 5 cm above the edges.
2. Place the basmati rice in a medium saucepan. Add a cup of water and bring to the boil over high heat. Simmer, stirring occasionally, for about five minutes or until just tender. Drain then rinse under cold water until the rice feels cool.
3. Place the rice, ham, zucchini, carrot, tomato strips, eggs, and half of the cheese in a large bowl and mix well. Divide evenly into the prepared loaf pan. Sprinkle with remaining cheese.
4. Put the pan into the oven. Cook for 15 to 20 minutes, or until rice cakes are firm in the center and lightly golden on top. Remove from oven and leave to stand in the pan for 10 minutes. Use the baking paper to lift the rice cakes out of the pan and pop in your lunch box for a delish treat at school or work tomorrow!
Tip: If you’re a vegan then you can replace the diced ham with more tomato strips or grated veggies! Yum!