Cheesy Rice, Zucchini & Spinach Muffin Cakes

Step 1: Preheat oven to 300 degrees (no more than 300 degrees).

Step 2: Grease 6 holes in a muffin pan (1/3 cup capacity holes). Line the base of each hole with a circle of baking paper.

Step 3: Boil rice according to directions on packet. Drain cooked rice and set aside.

Step 4: Hand-squeeze excess moisture from grated zucchini.

Step 5: Melt butter in a large saucepan over medium heat. Add onion, cayenne and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute. Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool to almost room temperature.

Step 6: Stir eggs and parmesan cheese into rice mixture.

Step 7: Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together. Top each "cake" with a piece of cheese and a piece of tomato.

Step 8: Bake for about 22-24 minutes, or until lightly browned. Serve hot with sweet chilli sauce.

Step 9: These are suitable to reheat in the microwave or oven. If you are reheating the cakes in the oven, cover them so they don’t dry out.