Kasi Rice Cakes with Morogo and Cheese

When Spekko first published this recipe cooked by Lourraine Mordirwa, people could not stop talking about how delicious these shallow fried rice cakes are. Use leftover rice for this recipe.

Serves 4

Cooking time: 30 – 45 minutes

1/3 cup            olive oil

1                      onion, finely chopped

1                      clove of garlic, crushed

200 g               morogo or spinach, chopped

1                      green pepper, seeded and cubed

1                      red pepper, seeded and cubed

3 cups             cooked Spekko Long Grain Parboiled Rice

½ cup              grated cheddar cheese

2                      slices brown bread, crust removed and crumbed

2                      eggs

salt and freshly ground black pepper to taste

flour to dust

1. Heat 2 tablespoons of the oil in a frying pan and sauté onions until golden brown. Add garlic, morogo or spinach and peppers and sauté until the morogo is wilted.
2. Mix vegetables with Spekko Rice, cheese, breadcrumbs and eggs. Season to taste and shape into small cakes.
3. Heat remaining oil in a clean pan. Lightly dust cakes with flour and fry on both sides until crispy. Drain on a paper towel and served with chilli sauce.