Mushroom Rice Cake

You can make this for your lunch or for your starter, so easy to make.

Mushroom Rice Cake

Serves :  2


  • 2 tbsp light olive oil
  • 200g mushroom, finely chopped
  • 1 tbsp finely chopped flat parsleyor coriande
  • 1 tsp finely chopped fresh ginger
  • 300g cooked white rice
  • 1 large egg, beaten
  • salt and freshly ground black pepper


  1. Heat 1 tbsp of the oil in a pan and fry the mushrooms over a low heat for 10 minutes, stirring all the time. Remove from the heat and transfer to a mixing bowl.
  2. Add the rice, egg, parsley/coriander, ginger and seasoning and mix well.
  3. Lightly oil the metal cooking rings or pastry cutters (4 x 8cm). Heat the remaining oil in a frying pan, add the rings, and pack the rice mixture evenly into each ring, pressing down with the back of a spoon.
  4. Cook over a medium to low heat for 5 to 6 minutes, before carefully removing the rings. Turn the cakes over  and cook for a further 5 to 6 minutes, until golden and crispy.

I tried to follow this recipe from one of the main supermarket, but forgot the name.

At the same time, I changed some of the ingredients to suit my personal taste.

So everyone can make it!


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