These muffin-shaped vegie cakes contain boiled rice, finely chopped/grated vegetables, egg and cheese. After baking them until golden brown, we serve them hot with sweet chilli sauce as a snack, side dish, or vegetarian meal.
We used a small onion, a medium carrot, and a medium zucchini in this recipe.
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).
Grease 6 holes in a muffin pan (1/3 cup capacity holes). Line the base of each hole with a circle of baking paper.
Boil rice according to directions on packet. Drain cooked rice and set aside.
Squeeze excess moisture from grated zucchini (we do this over the kitchen sink). ? exclusivelyfood.com.au
Melt butter in a large saucepan over medium heat. Add onion, chilli, and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute.
Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool for 10 minutes.
Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.
Top each vegie cake with a piece of cheese and a piece of tomato.
Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chilli sauce.
Store vegie cakes in a covered container in the refrigerator. They are suitable to reheat in the microwave or oven. If you are reheating the vegie cakes in the oven, cover them so they don�t dry out.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 92 (50%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 159.5mg||49 %|
|Sodium 257.1mg||9 %|
|Potassium 410.2mg||11 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.2g|
|Protein 10.4g||15 %|
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Calories per serving: 183
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