News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Gluten Free Corn and Rice Cakes

Lunchbox Lovelies…

Our gluten free corn and rice cakes are a tasty addition to our lunchbox recipe collection.  The savoury cakes are delicious and it’s a great way to use leftover rice. This is the base recipe, you can add other vegetables, bacon or cheese to taste. You may want to double the recipe as they are so moreish.

Ingredients
1 cup cooked rice
1 cob of cooked corn, kernels removed
1 cup cheddar cheese, grated
3 eggs, lightly beaten
2 tablespoons fresh parsley, roughly chopped
Salt and ground pepper
6 mini tomatoes, cut in half

Preheat oven to 170° C.
Place cooked rice (cooled), corn kernels, cheese, eggs and parsley in a large bowl and mix. Season with salt and pepper to taste. Grease a muffin tray and spoon tablespoons of mixture into muffin holes (I use ¼ cup size muffin holes for this recipe). Place a slice of tomato on top of each cake. Bake for 30-35 minutes until cake is cooked when tested with a skewer. Makes 12 savoury cakes.


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