Ingredients

The following ingredients have 4 Servings
  • 4 cups cooked short grain rice
  • 1 cup diced roasted/cooked ham
  • 2/3 cup frozen peas
  • 1 cup cleaned prawns
  • 4 egg whites
  • 1/2 cup panko breadcrumbs + for coating
  • 2 chopped spring onions
  • 2 tbs black sesame seeds
  • a pinch of dried chili flakes
  • 1/2 teaspoon lemon zest (optional)
  • Vegetable frying oil
  • Salt&Black Pepper (to taste)

Instruction

  • Cook prawns and peas in a large pot of salted boiling water, for 4 mins. Drain and gently pat dry.
  • In a large bowl, mix together cooked rice, egg whites, lemon zest and chili flakes and season a little.
  • Fold in chopped onions, diced ham, sesame seeds, panko, prawns and peas, mix and season to taste.
  • With the help of your hands, shape the rice mixture into round, flat patties.
  • Arrange some extra panko onto a plate and lightly coat both sides of each cake. Refrigerate for 5 mins.
  • Heat a large frying pan, add the oil and swirl it around to coat the bottom.
  • Stir fry the rice cakes for 2 mins on each side, or until golden.
  • Pat dry on kitchen paper and serve immediately.