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Recipe: gluten free cheesy rice cakes

August 12, 2016 by Shari 4 Comments

In my effort to reduce waste – not only plastic in general, but also food – I have come up with a great recipe to use up any leftover rice you might have from last night’s dinner. Now, my boys are pretty big rice fans – so we don’t often have leftover rice. But the other night I wanted to try some red rice, so I cooked both red rice and white rice {in case the boys/the husband refused to eat the red rice}. 

Needless to say, everyone enjoyed the red rice and I was left with some leftover white rice – but this recipe could be made with any rice!

This dish is great – with salad for a main meal, popped in the microwave and re-heated for lunch or made into smaller balls and served as an entree or canape at a dinner party!! It’s as versatile as you want to make it…

Leftover rice

GLUTEN FREE CHEESY RICE CAKES

3 cups cooked and cooled rice
1 cup of rice flour
1/2 cup of grated Mozzarella cheese
1/2 cup of grated Parmesan cheese
1/2 cup of Tasty cheese
3 eggs
1/4 cup of flat leaf parsley
1/4 cup of chopped shallots
2 crushed cloves of garlic
salt and pepper
olive oil for frying

 

Mix together all of the ingredients in a boil. Heat the oil in a shallow frying pan. Using a spoon, shape the mixture into small balls. Place the balls into the oil and fry until golden brown. Remove with a slotted spoon and rest on paper towel to remove the excess oil.

 Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, Lunch, recipe Tagged With: buffalo mozzarella, dinner, eggs, flat leaf, Garlic, Gluten Free, lunch, meal planning, meal prep, parmesan, parsley, recipe, Rice, rice cakes, rice flour, Shallots, shallow frying, snack time, tasty cheese, toddler approved, using up leftovers

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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