About the Recipe
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 ½ cups Anchor Breadcrumbs
1/3 cup vegetable oil, for frying
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.