Rice hash browns with poached eggs & tomato

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50 g Spekko India Gate Basmati Rice
1 potato, grated
¼ cup cake flour
1 egg
10 g parsley, chopped
Salt
Pepper
30 ml canola oil

4 poached eggs
Roasted vine tomatoes
Handful of fresh baby spinach
Sour cream
12 fresh basil leaves
Chopped parsley

Cook the rice according to packet instructions.
Rinse the potato under running water until the water runs clear. Then squeeze out the water, making sure the grated potato is as dry as possible.
Mix the cooked rice, potato, flour, egg, parsley and a pinch salt and pepper.
Heat the oil in a pan over a medium heat. Place a spoonful of the mixture into the pan, pressing it gently with a spatula. Allow it to cook gently, flipping, making sure its golden on both sides and cooked through.
Serve the hash browns warm with a hot poached egg on top. Place the roasted vine tomatoes and fresh spinach on the side. Finish with the sour cream, fresh basil leaves and chopped parsley.