Serves - makes 24 small rice cakes
Preparation: 45 mins | Cooking: 5 mins

Ingredients:
4 cups cooked Spencers basmati rice
2 cups (250g) cooked prawn meat, diced
½ bunch spring onions
2 tbsp Spencers Thai red curry paste
½ bunch coriander, roughly chopped
1 egg
1 ½ cups Anchor breadcrumbs
1/3 cup vegetable oil, for frying

1. Place rice, prawns, spring onions, curry paste, coriander, egg and breadcrumbs in a large bowl and mix until ingredients are well combined.
2. Shape small handfuls of mix into patties and place on a lined baking tray. Refrigerate for 30 minutes to help patties hold together during cooking.
3. Heat vegetable oil in a large frying pan and cook rice cakes for 2-3 minutes on each side until golden brown and heated through.