Crispy rice patties

INGREDIENTS 

1 leek,  finely chopped

25g knob of butter

Olive oil for frying, as needed

2 cups cooked rice

1/2 cup shredded mozzarella or cheddar cheese

2 large eggs, whisked

3 garlic cloves, minced 

1/2 tsp salt

1/2 tsp chilli flakes 

 Black pepper to taste

1 tsp  chopped fresh parsley

1 cup panko breadcrumbs

1 tsp onion powder

METHOD

Gently fry the leek in the butter and a little oil ( the oils stops the butter from burning). When soft, remove from the heat and allow to cool

In a large bowl, combine the cooked rice, leek, cheese, eggs, garlic, salt, chilli flakes, black pepper, parsley, and onion powder. Use your hands to combine into a malleable dough. 

Using your hands, form the dough into golf ball size balls. Arrange on a tray, cover with plastic wrap and place in the fridge for 30 mins plus.

Heat oil in a large frying pan over medium-high heat. Fry the patties in until lightly browned, about 5 minutes per side.