Mexican rice cakes

Name: Mexican rice cakes
Total time: 35 min
Yield: 4
Ingredients: 250 gram unpolished rice; 1 Red pepper; 2 spring / forest onion; 1 thin stalk leeks; 150 gram corn grain; 1 teaspoon Tabasco; 1 teaspoon coriander powder (ketoembar); 4 egg; 100 gram old cheese; 100 gram cheddar cheese; 5 tablespoon peanut oil

Ingredients

250 gram unpolished rice
1 Red pepper
2 spring / forest onion
1 thin stalk leeks
150 gram corn grain
1 teaspoon Tabasco

1 teaspoon coriander powder (ketoembar)
4 egg
100 gram old cheese
100 gram cheddar cheese
5 tablespoon peanut oil

Directions

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.