Name: Baby pea and feta rice cakes
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1/4 cup (50g) white long-grain rice; 1/3 cup (40g) frozen baby green peas, thawed; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 eggs, beaten lightly; 1 tablespoon milk; 40 gram feta cheese, crumbled

Baby pea and feta rice cakes

These tasty rice cakes are easy to whip up and perfect to take on a picnic.

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Serves 2

Makes 4 Item

Cook

25M

Ingredients

1/4 cup (50g) white long-grain rice

1/3 cup (40g) frozen baby green peas, thawed

1 tablespoon finely chopped fresh flat-leaf parsley

2 eggs, beaten lightly

1 tablespoon milk

40 gram feta cheese, crumbled

Method

Baby pea and fetta rice cakes

1.Preheat oven to 180°C (160°C fan-forced). Oil 4 holes of a 12-hole (½-cup/125ml) oval friand pan; line bases with baking paper.

2.Cook rice in saucepan of boiling water until tender. Drain, rinse under cold water; drain well.

3.Combine rice and remaining ingredients in medium bowl.

4.Divide mixture into pan holes; bake 25 minutes.

5.Stand rice cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

Rice cakes are best made on the day of the picnic.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Baby pea and fetta rice cakes

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