LEFTOVER RICE CAKES
So, after a week in Cape Town I came back and wanted to cook a traditional Sunday lunch. Which I did. But I prepared way too much rice. And the leftover rice was used to make Sunday evening snackies.
- 2 cups cooked rice
- 2 eggs
- 1 cup parmesan cheese, freshly grated (do not use the powdered version, which should not even be called cheese)
- 1 teaspoon crushed garlic
- 2 tablespoons of finely chopped chives (or a ¼ of a red onion, finely chopped)
- grapeseed oil, for shallow frying
Mix all ingredients (apart from the grapeseed oil) together.
Heat up some oil in a griddle pan and drop tablespoons full of the rice mixture into the preheated oil.
Fry on both sides until golden brown.
Recipe and photo: Zita Harber
