- 20 minutes
- 15 minutes
- Heat a drizzle of oil in a non stick skillet over medium high heat and when shimmering add ham, onion, and garlic. Cook stirring often until onions are soft and ham has browned. Add tomato paste and water and continue to cook until liquid has reduced. Remove from heat and allow to cool.
- Toss ham mixture with cooked rice and egg until well combined and season to taste with salt and pepper.
- Heat a drizzle of oil in a non stick skillet over medium high heat, and working in batched form rice mixture into cakes and fry until crisp. Serve hot with sour cream.