What you need:
Ham Cheese and Veggie Rice Cake Ingredients
  • 2/3 cup basmati rice
  • 100g diced leg ham
  • 1 medium zucchini, grated 
  • 1 medium carrot, grated
  • 1/3 cup semi-dried tomato strips 
  • 3 eggs, lightly beaten
  • 1 1/4 cup grated tasty cheese

What to do:
  1. Preheat oven to 200C. Grease an 8-hole, 2/3 cup capacity mini loaf pan. Line base and sides of each hole with a strip of baking paper, extending paper 5cm above edges.
  2. Get a 'rent to help you place rice in a medium saucepan, cover with a cup of water and bring to the boil over high heat. Simmer, stirring occasionally, for about five minutes, or until just tender. Drain then rinse under cold water until rice feels cool.
  3. Place rice, ham, zucchini, carrot, tomatoes, eggs and half of the cheese in a large bowl and mix well. Divide evenly into prepared pan. Sprinkle with remaining cheese. 
  4. Ask a 'rent to help you put the pan into the oven. Cook for 15-20 minutes, or until rice cakes are firm in the centre and lightly golden on top. Remove from oven and leave to stand in the pan for 10 minutes. Use the baking paper to lift rice cakes out of pan and pop in your lunch box for a delish treat at school tomorrow! 
Tip: vegetarian TGs can replace the diced ham with extra tomato strips or grated veggies. Yum!