Chicken and Rice Patties

• Gluten free

• Meat

  • 1 Chicken breast

• Produce

  • 1 Carrot, large
  • 3 Spring onions stalks

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 3 cups Jasmin rice, cooked

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1 1/3 cups Mozzarella cheese, grated

Found on planningwithkids.com

Description

Ingredients

• 3 cups cooked jasmin rice (about 1 cup uncooked)
• 1 chicken breast
• ½ tablespoon olive oil
• 1 large carrot
• 3 spring onions stalks
• 1⅓ cups grated mozzarella cheese
• 3 eggs

Directions

• Preheat oven to 200° Celsius.
• Slice chicken breast in half width ways, so it will cook through quicker.
• Heat oil in a medium frying pan and cook chicken breast until it begins to brown.
• Remove from pan and shred chicken using a fork and set aside.
• Grate carrot so you have at least 1 cup.
• Finely slice spring onions.
• Lightly beat the eggs.
• In a large bowl add cooked rice, chicken, carrot, spring onions, eggs and about ¾s of the cheese and mix well.
• Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with remaining cheese.
• Place in the oven for 15 minutes until the tops turn golden brown.
• Let them sit in the trays for a few minutes before removing to rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier. This recipe made 12 Chicken and Rice Patties.