Rice Cakes

These delicious little rice cakes make for an excellent spacious dinner or lunch box treat. See notes section for Low FODMAP diet tip.

The ingredient of Rice Cakes

• 2 3 cup basmati rice
• 250g skinless smoked chicken breast supreme diced
• 2 3 cup semi dried tomatoes on the order of chopped
• 1 1 3 cups grated mozzarella cheese
• 3 green onions thinly sliced see comments for low fodmap substitution
• 1 4 cup basil leaves finely shredded
• 3 eggs lightly beaten

The Instruction of rice cakes

• preheat oven to 200u00b0c grease an 8 x 2 3 cup gift mini loaf pan line bases of holes in imitation of baking paper
• cook rice following absorption method approximately packet rinse set aside to cool
• place rice chicken tomatoes 1 cup of cheese onions basil eggs and pepper into a large bowl mix capably skillfully to combine
• spoon mixture into prepared pan sprinkle gone enduring surviving cheese bake for 15 to 20 minutes or until cakes are unconditional to the touch and vivacious golden stand in pan for 5 minutes run a flat edged knife more or less edges of cakes point onto a wire rack comply to cool completely place into an airtight container refrigerate until ready to pack into lunch boxes

Nutritions of Rice Cakes

calories: 228 962 calories
calories: 8 grams fat
calories: 4 grams saturated fat
calories: 18 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 20 grams protein
calories: 120 milligrams cholesterol
calories: 144 99 milligrams sodium
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calories: nutritioninformation