Rice Cakes

This was the main part of breakfast every morning in the 1950ties at boarding school, Sakeji School, Northern Rhodesia now Zambia.

Ingredients
Cooked rice, left overs is good
soya milk
flour
vegetable oil
Vegemite or tomato sauce or a sauce to your taste
Method
Moisten the cooked rice with a little soya milk and form into small cakes, the size of your cupped hands. Roll in the flour. Fry in the hot oil until golden.
Eat with a sauce.
These make a good breakfast meal. They are also filling snacks.

On my recent visit to the Henniker, USA, July 2011. I was served rice cakes as a Sweet.
Raisins soaked in boiling water were added to the rice cakes before cooking.
The rice cakes were served with maple syrup.
They were delicious.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Breakfast, Cakes and Breads, Sweets and Desserts. Bookmark the permalink.

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