Rice cakes with morogo and cheese

When Spekko first published this recipe, people could not stop talking about how delicious these shallow fried rice cakes are. Use leftover rice for this recipe.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 - 45 minutes

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Ingredients

• 80 ml (1/3 cup) olive oil
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 200 g morogo or spinach, chopped
• 1 green pepper, seeded and cubed
• 1 red pepper, seeded and cubed
• 750 ml (3 cups) cooked Spekko Long Grain Parboiled Rice
• 125 ml (½ cup) grated Cheddar cheese
• 2 slices brown bread, crust removed and crumbed
• 2 eggs
• salt and freshly ground black pepper to taste
• flour to dust

Method

1. Heat 30 ml of the oil in a frying pan and saut© onions until golden brown. Add garlic, morogo or spinach and peppers and sauté until the morogo is wilted.
2. Mix vegetables with Spekko Rice, cheese, breadcrumbs and eggs. Season to taste and shape into small cakes.
3. Heat remaining oil in a clean pan. Lightly dust cakes with flour and fry on both sides until crispy. Drain on a paper towel and served with chilli sauce.