3 People

30 minutes


Kevin James
NOSH, Secret Ingredient

Crispy rice cakes


370g rice, cooked
75g spring onion, chopped
2 tablespoons cornstarch
2 tablespoons egg, beaten
1 tablespoon flour
1 tablespoon oil
1 tablespoon sesame oil
Salt and pepper to taste


Frying pan
Large bowl
Chopping board
Sharp knife


  1. Place the egg, sesame oil, spring onion and rice in a large bowl. Using your hands, mix until all of the ingredients are well combined.
  2. Add the flour, cornstarch, salt and pepper. Mix until no longer sticky.
  3. Mould into ¼ inch thick round patties.
  4. Heat the oil in the frying pan on medium heat for 30 seconds. Cook the patties for about 3 minutes on each side or until golden brown and cooked through.
  5. Remove from the pan and serve.

   Cooking Tips

  • This is a great recipe for using up leftover rice. Make sure the cakes are piping hot in the middle before serving.
  • If the rice mixture is sticky, add a little extra flour.
  • Add a handful of cheese and a teaspoon of red pepper flakes or paprika to the rice mixture for a tasty twist on this recipe.

Nutrition Advice

  • Brown rice is a nutritious choice. It has more protein, fibre, calcium, magnesium, vitamin E and potassium than white rice. These nutrients are essential in maintaining a healthy body.