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About the Recipe
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Ingredients
4 cups cooked Spencers Basmati Rice
2 cups (250g) cooked prawn meat, diced
½ bunch spring onions
2 tablespoons Spencers Thai Red Curry Paste
½ bunch coriander, roughly chopped
1 egg
1 ½ cups Anchor Breadcrumbs
1/3 cup vegetable oil, for frying
Preparation
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Place rice, prawns, spring onions, curry paste, coriander, egg and breadcrumbs in a large bowl and mix until ingredients are well combined.
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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.
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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.
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