Mexican rice cakes
Boil the rice and drain it. Allow to cool slightly.
Mix the peppers, spring onions, corn, tabasco, coriander, egg and cheese with the cooked rice.
Heat a little oil and scoop up the mixed rice. Press them a little flatter. Bake golden brown in 2-3 minutes per side.
Serve the rice cakes hot. Tasty with minced meat and taco sauce or guacamole and a green salad.
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