Brown rice & broccoli cakes

Fiber-packed brown rice and vitamin-rich broccoli cakes taste as good as they are good for you. - by Alison Pickel

Brown rice & broccoli cakes

Proudly supported by

Fiber-packed brown rice and vitamin-rich broccoli cakes taste as good as they are good for you.

Ingredients

2½ cups cooked brown rice

2 cups small broccoli florets, blanched

1 garlic clove, crushed

2 spring/green onions, thinly sliced

3 eggs, lightly beaten

1 cup grated reduced-fat  tasty cheese

Method

Preheat oven to 180°C (160°C fan forced). Line 12 holes of a standard-size muffin pan (⅓-cup capacity) with paper cases or spray with canola oil.
Place rice, broccoli, garlic, spring/green onions, eggs and ¾ cup grated cheese into a bowl. Season with pepper and mix well.
Divide mixture among muffin holes, pressing down lightly. Sprinkle with remaining grated cheese and bake for  25 min or until lightly browned. Serve with sweet chilli sauce and a healthy salad.