Nutrient-dense and low GI, these fresh rice cakes are perfect for avoiding the mid-afternoon energy slump.
- Preheat oven to 180C/160C fan forced. Grease eight 80ml (1⁄3-cup) non-stick muffin pans with oil spray.
- Heat a large non-stick frying pan over medium heat. Spray with olive oil. Cook the brown onion, stirring, for 4 minutes or until soft. Add the sweet potato. Cook, stirring, for 3-4 minutes or until tender. Add the garlic and cook for 30 seconds or until aromatic. Transfer the mixture to a large bowl. Set aside to cool.
- Meanwhile, cook the broccoli in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold running water. Drain well. Coarsely chop.
- Add the broccoli, rice, roasted capsicum, eggs and basil to the sweet potato and stir to combine. Divide among the pans. Bake for 20 minutes or until golden and puffed.
- Combine the red onion and capsicum in a bowl. Serve cakes warm or cold with capsicum mixture, ricotta, basil leaves and salad leaves.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set