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Rice and vegie cakes
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150g (2/3 cup) | rice |
140g (1 cup) | lightly packed zucchini |
90g (1/2 cup) | firmly packed carrot |
40g (1/2 cup) | firmly packed spinach |
90g (1/2 cup) | onion |
1 tbsp | parsley |
20g (tbsp) | butter |
4 medium cloves | garlic |
2 large | eggs |
1/2 cup | Parmesan cheese |
36g | cheese cut, slice into 6 pces |
3 | cherry tomatoes, sliced in half |
1. Oven 200oC
2. Melt butter in pan medium heat, add onion & garlic. Cook for 2 mins. Add carrot, cook 2 mins. Add zucchini, spinach, parsley, salt pepper. Cook 1 min.
3. Put mixture into bowl. Stir in rice. Cool for 10mins.
4. Stir in eggs & Parmesan. Put into muffin tray, pressing down. Top with slice of cheese & cherry tomato
5. Bake 24-30 mins
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