Rice and Sesame Cakes are a delicious vegetarian dish and can be served as a light main or lunch with a bit of sweet chilli sauce and a salad, or as a side.
Method
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Put rice and stock in a saucepan and bring to the boil.
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Stir, cover and simmer for 10 minutes or until the rice is tender and has absorbed all the stock.
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Remove from heat, tip rice into a bowl and leave to cool.
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In a medium bowl, add beaten eggs, sesame seeds and cooled rice.
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Mix well to combine.
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Heat a small amount of oil in a frypan.
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Drop teaspoonfuls of the mixture into the oil and cook for about 2 minutes, or until lightly browned, then turn and cook for a further 1-2 minutes.
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Rice and Sesame Cakes are not suitable to freeze.
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Drain on a paper towel before serving.
