These genius ratatouille rice cakes were incidental and actually born from leftover ratatouille I made over the weekend – and they were SO GOOD! They’re perfect brunch material, a super lunchbox item, and work brilliantly with a green side salad for a light healthy meal. If you don’t have ratatouille leftover though, worry not, any other leftover sauteed veggie will do: sweet potatoes, broccoli, spinach, cauliflower, eggplant, bell peppers, tomatoes, and courgettes are all great options. I wouldn’t omit the rice though otherwise, they lose their cakey texture, which would be a shame…
Ingredients
- 2 tbsp olive oil
- 1 1/2 leftover ratatouille or other cooked veggie
- 3 eggs
- 2/3 cup cooked white rice
- 1/2 ball fresh mozzarella (you could also use 1/3 cup shredded cheddar, fresh goat cheese or feta)
- 2 tbsp chopped basil
- 1/2 tsp salt
- freshly ground pepper
Instructions
- Preheat oven to 175C
- Grease 6 muffin cups with olive oil – I like to use this silicon muffin mold)
- In a large bowl, beat the eggs. Mix in the ratatouille and rice. Season with salt and pepper. Fold in the mozarella and basil.
- Pour the mixture with a large table spoon or scoop into the muffin cups. They should be 3/4 full or more.
- Place in oven and bake for 25 minutes. Take them out of the oven and let cool to room temperature before unmolding.