Fried-rice cakes

Ingredients

• 1 cup jasmine rice
• 50g shaved double-smoked leg ham, finely chopped
• 1/3 cup frozen peas
• 1 small red capsicum, finely chopped
• 2 tablespoons finely chopped fresh chives
• 2 teaspoons salt-reduced soy sauce
• 1 egg, lightly beaten
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil
• Extra finely chopped fresh chives, to serve

Method

1

Cook rice following absorption method on packet. Transfer to a heatproof bowl. Set aside for 15 minutes to cool.

2

Add ham, peas, capsicum, chives, soy sauce, egg and flour to rice. Season with salt and pepper. Stir until well combined. Using damp hands, shape 1/3 cup mixture into a patty. Repeat with remaining mixture to form 8 patties. Place on a baking paper-lined tray. Refrigerate for 30 minutes or until firm.

3

Heat oil in a large frying pan over medium-high heat. Cook patties, for 2 to 3 minutes each side, or until golden. Transfer to a plate lined with paper towel to drain. Serve sprinkled with extra chives.

Source: taste.com.au