Cheesy baked carrot & rice cakes | Spekko Rice
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Cheesy baked carrot & rice cakes

Cheesy baked carrot & rice cakes

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    500 g carrots
    35 ml olive oil
    2.5 ml cumin powder
    2 onions, diced
    4 cloves garlic, finely chopped
    60 ml flour
    1 cup cooked Spekko India Gate Basmati Rice (or use leftover rice)
    15 g parsley, finely chopped
    85 g mature cheddar, grated
    50 ml canola oil

    To serve
    100 ml cottage cheese
    30 ml chopped parsley
    50 g asparagus, grilled


    1. Preheat the oven to 190 °C.
    2. Peel and chop the carrots into rough chunks and place them on a roasting tray. Drizzle over 20 ml olive of the oil and the cumin, and season with salt and pepper. Toss and place in the oven.
    3. Roast for 45 minutes, or until soft. Once cooked, remove from the oven and mash with a potato masher or fork.
    4. Heat the remaining 15 ml olive oil in a pan over a medium heat. Add the onions and cook for 5 minutes, stirring occasionally. When the onions are almost done, add the garlic and cook for a further 5 minutes, then remove from the heat.
    5. Once everything has finished cooking, combine the mashed carrots with the rice, cooked onions, 30 ml flour, parsley and grated cheddar. Mix well and season to taste.
    6. Shape the mixture into patty-like shapes and coat with the remaining flour, dusting off the excess.
    7. Heat the canola oil in a pan over a medium heat. Cook the patties in batches until golden brown on both sides.
    8. Place the patties on a baking tray and cook for a further 5 minutes in the 190 °C heated oven.
    9. Serve with cottage cheese, chopped parsley and grilled asparagus.

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