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Prep Time:

45 Minutes

Cook Time:

5 Minutes


Makes 24

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 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.

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