Crispy Rice Cakes

Crispy Rice Cakes

This recipe is a golden nugget such an easy recipe to knock up 

Serves 6


16g sesame seeds

2 ½ cups cooked white basmati rice*

15g tamari or soy sauce

15g tapioca starch

Olive oil, see method



  1. In a medium mixing bowl, combine all the ingredients using a spoon.
  2. Grease a muffin tray (a silicone tray works best) and sprinkle sesame seeds into each mould. 
  3. Evenly distribute the rice mix into the muffin tray and press using the underside of a jar or similar utensil (the sesame seeds will stick to the rice mixture).
  4. Place the tray in the freezer for at least 1 hour to set.
  5. Preheat the oven to 180 degrees celsius.
  6. Heat up a generous drizzle of olive oil in a fry pan on medium heat.
  7. Take the rice cakes out of the muffin tray and fry on each side for approximately 2 minutes or until they turn a nice golden brown colour.
  8. Place onto a baking tray and bake for a further 10 minutes.
  9. Serve immediately with your choice of toppings.

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