Thai Prawn & Rice Cakes

Serves:
Prep:
45
mins
Cook:
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

Method:
  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.