Egg-fried rice cakes

Egg-fried rice cakes

Posh Eggs
30 mins
Louise Hagger

These mini egg-fried rice cakes are perfect for a snack, but the rice can also be a meal in its own right, especially if you throw in a few extra ingredients. This is fantastic for using up any leftovers and you can opt simply to make the rice rather than shaping into cakes.


Quantity Ingredient
100g risotto rice
1 tablespoon sesame oil
4 spring onions, finely sliced
1 fat garlic clove, finely chopped
1/4 teaspoon chilli flakes
80g frozen shelled edamame, defrosted
3 eggs, beaten
1 tablespoon soy sauce
handful coriander leaves, finely chopped
4 tablespoons panko breadcrumbs
groundnut oil, for shallow-frying
sweet chilli sauce, to serve


  1. Place the rice in a pan with 200 ml salted water. Bring to the boil, then cover and simmer gently for 10 minutes. Remove from the heat and leave, covered, for 10 minutes, or until the water is absorbed and the rice tender.
  2. Heat the sesame oil in a large frying pan. Add the spring onions, garlic and chilli flakes. Stir-fry over high heat for 1 minute. Add the edamame and rice, and pour in the whisked eggs. When the bottom starts to set, use a wooden spoon to scramble the eggs. Remove from the heat, add the soy sauce and fork through the rice. Spread the rice over a large plate, press cling film onto the surface, and leave to cool for 10 minutes.
  3. Transfer the rice to a bowl and mix through the coriander. Using wet hands, divide the rice into 12 small cakes. Press the top and bottom lightly into some breadcrumbs, then chill for 15 minutes. Heat enough oil in a large frying pan to come up to about 1cm up the sides. Fry the cakes in batches for 2–3 minutes each side, until golden, crisp and piping hot throughout. Serve with sweet chilli sauce for dipping.
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