Quick & Easy

Cheesy spinach rice cakes

cheesy spinach rice cakes
10 Item



1.Preheat oven to 180°C (160°C fan-forced). Grease 10 holes of a 12-hole (⅓ cup/80ml) muffin pan. Sprinkle base and side of pan holes with half the parmesan cheese.
2.Squeeze excess water from spinach. Combine spinach, rice, egg, cottage cheese, fetta and onion in a large bowl, mix well.
3.Spoon spinach mixture into prepared pan holes. Sprinkle tops with remaining parmesan. Bake about 30 minutes or until browned and just set. Stand cakes 5 minutes before turning, top-side up, onto a wire rack to cool. Store cold cakes in an airtight container, for up to two days, in the refrigerator.

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