Rice and Veggie Cupcakes
A delicious dinner option, that tastes as goos as it looks!
Servings Prep Time
6 45minutes
Cook Time
30minutes
Servings Prep Time
6 45minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 200 degrees Celsius.
  2. Grease 6 holes in a muffin pan. Line the base of each hole with a circle of baking paper.
  3. Boil rice according to directions on packet. Drain cooked rice and set aside.
  4. Squeeze excess moisture from grated zucchini.
  5. Melt butter in a large saucepan over medium heat. Add onion, chilli, and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute.
  6. Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool for 10 minutes.
  7. Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.
  8. Top each vegie cake with a piece of cheese and a piece of tomato.
  9. Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chilli sauce
Recipe Notes

You can add some minced meat (in step 5) for a non-veg option too!
Store vegie cakes in a covered container in the refrigerator. They are suitable to reheat in the microwave or oven. If you are reheating the vegie cakes in the oven, cover them so they don’t dry out.