Ingredients:

  • 2 cups cooked brown rice (chilled), 400g
  • 1 large egg, 50g
  • 1/2 tsp sea salt, 3g
  • 1/2 cup shredded mozzarella, 56g
  • 1/4 tsp garlic powder, 1g
  • 2 tbsp olive oil, 30ml

Instructions:

  1. In a large mixing bowl, combine the chilled brown rice, egg, garlic powder, and salt. Fold in the shredded mozzarella gently. Stir until the rice is evenly coated in egg and the cheese is distributed, ensuring the mixture is tacky and holds together when pressed.
  2. Scoop approximately 2 tablespoons of the mixture per cake. Gently flatten each spoonful with the back of a spoon or your palm to create a patty about 1/4 inch thick.
  3. Heat olive oil in the skillet over medium-high heat. Place the patties in the pan, leaving space between them. Fry for 3–4 minutes per side until a mahogany-colored, shattering crust forms before flipping.