Finely chop the spring onions and spinach. Grate the onion and garlic and mix along with the rice, mixed herbs and soya sauce
Crack the egg into the bowl and add a good pinch salt and pepper. Use a fork to thoroughly mix the egg through the ingredients
Add 1 tbsp. oil to a non-stick frying pan and heat to medium. Divide the rice into 8-10 portions and form into burger sized patties. Cook the first batch by gently adding 4-5 patties to the frying pan. (If the rice is too moist to shape into patties, spoon individual portions onto the frying pan
Using the back of a spoon, shape into 1 cm thick burger sized patties and cook for 6-8 minutes on one side taking care not to move them.)
Gently turn the cakes with a spatula, add a second tbsp. oil and cook for a further 5 minutes. Transfer the cooked cakes to a tray and keep in a warm oven
Serve with a dipping sauce made with 2 tbsp. soya sauce, 1 tbsp. water, ½ a chopped spring onion and 1 cm grated ginger if available
If you don't have leftover rice, cook a batch of rice and spread thinly over a plate to cool and dry for about 5 minutes before preparing.