A vegetarian option that is filling and can be modified to pretty much any vegetables and spices you have available to you. I find the combination of fiery Cajun spice with the silkiness of a runny yolk to be a perfect combination. Experiment with your own variations and keep the vegetable intake up at the same time!


1 packet of microwave brown rice

1 tablespoon Cajun seasoning

½ red onion, finely diced

1 small zucchini, finely chopped or grated

1 small can of corn, well drained

½ red capsicum, finely diced

2 tablespoons of all-purpose flour

3 eggs


  1. Place rice into a bowl, use clean hands to separate grains. Add vegetables, 1 egg, flour and a generous seasoning of salt and pepper.
  2. Use a spoon to mix together, lightly crushing some of the rice. Heat 1 tablespoon of oil in a fry pan over medium heat, place 2 tablespoons of mix into the pan and press down firmly.
  3. Cook for 5-6 minutes or until golden brown, carefully flip and cook for a further 5 minutes. Continue to cook the remainder of the mix in batches. Divide patties between plates.
  4. Return pan to heat and fry remaining eggs sunny side up, place on top of veggie cakes and serve with sweet chilli sauce.

Serves 2


  • Microwave rice is perfect for this dish as it is already cooked and will not become soggy like freshly boiled or steamed rice
  • Besan or chickpea flour makes a great nutty alternative to all purpose flour if available


  • Shallots can be used in place of red onion
  • Capsicum, carrot, eggplant etc can all be used for the veggie component


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