Gluten-Free Cheesy Rice Cakes

A great way to sneak some greens onto the little ones' plates!

Ingredients:

1 tbsp unsalted butter
cup onion, chopped
4 garlic cloves, chopped
tsp chilli flakes
cup vegetable stock
3 cups fresh broccoli florets, cut into pieces
1 cup Spekko Saman brown rice
1 tbsp Dijon mustard
tsp black pepper
Salt to taste
cup cheddar cheese, grated
1 egg, lightly beaten
Sliced spring onions (optional)

Method:

1. Preheat oven to 180C.

2. Coat a baking sheet with cooking spray.

3. Melt butter in a large pan over a medium-high. Add onion and garlic and chilli flakes; saut for 4 minutes. Add stock and broccoli. Bring to a boil; cook for 3 minutes.

4. Add 1 cup of brown rice to a bowl of 1,5 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 15 minutes until you can fluff the rice with a fork.

5. Combine broccoli mixture, cooked brown rice, mustard, pepper, salt, and cup cheese in a large bowl. Stir in egg.

6. Divide and shape into 8 patties.

7. Arrange patties on a prepared pan and brush lightly with oil.

8. Bake for 15 minutes. Top with remaining cup cheese, and bake for 2-3 more minutes or until cheese melts.

9. Garnish with spring onion slices and a few chilli flakes & serve with a side garden salad.

10. ENJOY!

Yield: 8 patties