Vegetable Thai Brown Rice Cake

Ingredients:

600g Origrains Thai brown rice, cooked

80g Golden Circle sunflower oil

30g Red chilli, seeded and sliced

30g Garlic, coarsely pounded

30g Ginger, coarsely pounded

80g Shallot, sliced

300g Cauliflower, cut into florets

150g Red capsicum, cut into wedges

130g Snow peas, sliced

150g Carrot, small diced

40g Spring onion, chopped

30g Coriander leaves, chopped

60g Soy sauce (reduced sodium)

3 nos Eggs, lightly beaten with pinch of salt

100g Cheese (low fat)

20g Sesame seed

Directions:

1. Pre – heat oven to 160C. Line a non-stick baking loaf tin and grease the sides with oil.

2. Heat oil in a pan over medium heat and sauté the garlic, chilies and shallots until aromatic.

3. Add in the vegetables and the soy sauce and cook till vegetables are three – quarter cooked.

4. Place cooked rice in a mixing bowl. Add in the cooked vegetables eggs, cheese and sesame seeds. Combine well.

5. Place mixture into prepared loaf tin.

6. Bake for 1 hour or until it is firm.

7. Leave to cool slightly before cutting into wedges.