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:
-
Place rice, prawns, spring onions, curry paste, coriander, egg and breadcrumbs in a large bowl and mix until ingredients are well combined.
-
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.
-
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.