Feta, spinach and lemon rice cakes

These deliciously crispy rice and quinoa cakes are the perfect vegetarian alternative to rissoles. Serve them up with minted Greek yoghurt and a fresh salad for an easy, filling and flavour-packed dinner.

  • 15 mins preparation
  • 35 mins cooking
  • 45 mins marinating
  • Serves 4
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Feta, spinach and lemon rice cakes
  • 250 gram packet 90 second rice and chia
  • 250 gram frozen spinach, thawed, drained (see tip)
  • 150 gram feta, crumbled
  • 3 eggs, beaten
  • 1/2 cup chopped pitted green olives
  • 1/4 cup plain flour
  • 2 teaspoon dried oregano
  • 1/2 teaspoon chilli flakes
  • finely grated zest of 1 lemon
  • vegetable oil, for shallow frying
  • 200 gram greek-style yoghurt
  • 2 tablespoon mint jelly
Cucumber and mint salad
  • 1 lebanese cucumber, sliced into ribbons
  • 1 small red onion, finely sliced
  • 1/2 x 250g punnet cherry tomatoes, halved
  • 1/3 cup small mint leaves
  • juice of 1 lime


Feta, spinach and lemon rice cakes
  • 1
    In a medium saucepan, cook rice following packet instructions. Transfer to a large bowl.
  • 2
    Add spinach, feta, egg, olives, flour, oregano, chilli flakes and zest to rice. Season and mix well. Chill for 30 minutes.
  • 3
    Shape rice mixture into 12, even-sized patties. Place on a lined tray. Chill for 15 minutes.
  • 4
    Meanwhile, to make cucumber and mint salad; in a medium bowl, toss cucumber, onion, tomatoes, mint and lime juice together. Season to taste.
  • 5
    In a large frying pan, heat oil on medium. Cook rice cakes in 2 batches for 2-3 minutes, each side, until golden. Drain on paper towel.
  • 6
    Serve rice cakes with salad and a dollop of combined yoghurt and mint jelly.


Chilling the mixture and the patties helps to keep them in shape during cooking. Replace feta with grated haloumi or tasty cheese if preferred.

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