Mini Rice Cakes

Ingredients

• 1 cup uncooked brown rice
• 1 small carrot, grated
• 1 spring onion, sliced
• 1 tbsp. parsley, chopped
• 1 clove garlic, crushed
• 1 tbsp. soy sauce, light
• 1 tbsp sweet chilli sauce
• 1 slice multigrain bread, processed until crummy
• 1 tbsp. kecup manis (sweet soy)
• 1 egg
• 2 tbsp. low fat milk
• 3 tbsp. plain flour
• 1/2 tbsp. baking powder
• 1 tbsp. olive oil
• Sprinkle powdered cumin or coriander
• S & P to taste

Method

1. 1Cook rice as per instructions then set aside. Brown rice usually takes 3 times longer to cook than white rice.
2. 2In a large mixing bowl add the cooled rice, carrot, spring onion, parsley, garlic, bread crumbs, soy, sweet chilli sauce, kecup manis and cumin, salt and pepper.Mix until well combined.
3. 3In another small bowl mix the egg, flour and milk until a batter forms. Add this to the rice mixture, this is quite a wet mixture so don't worry.
4. 4Using a spoon of mixture drop into non stick frying pan and cook both sides until golden brown.
5. 5Serve immediately with a dipping sauce if you like.