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Leftover rice cakes

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the celery, carrot, garlic and spring onions until tender, stirring now and again. 
  • Then combine the sautéed vegies with the rice, breadcrumbs, peas, 3 eggs, seasonings and 1 heaped tbsp yoghurt, adding a little flour if sloppy and another egg if too dry. 
  • Form the mixture into patties and cook them in batches in a thin layer of hot oil in a large non-stick pan until crisp around the edges, not overcrowding. Drain well on kitchen paper towels. 
  • Mix together the remaining yoghurt with 2 tbsp chopped coriander and a good squeeze of lemon juice.
  • Then sprinkle the yoghurt over the top, garnish with more chopped coriander and serve as a snack or with a simple salad as a light lunch.

Ingredients

  • olive oil
  • 1 celery stalk, finely diced
  • 1 small-medium carrot, finely diced
  • 2 garlic cloves, crushed
  • 4 spring (green) onions, finely diced
  • 3 cups leftover cooked rice
  • 1 cup fresh breadcrumbs
  • ½ cup frozen peas, thawed
  • 3-4 large eggs, beaten
  • sea salt & freshly ground pepper
  • 4-5 heaped tbsp Greek yoghurt
  • 4 tbsp chopped fresh coriander
  • ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm