Heat 1 tbsp extra virgin olive oil from Spain in a frying pan over a medium heat and fry the onion, chopped carrot and red pepper for 5-8 mins, until soft.

In a large bowl add the eggs, cooked rice, sauteed vegetables, gluten-free baking flour and a heavy pinch of salt, stir together.

Divide the mixture into 6 cakes. Add the remaining extra virgin olive oil from Spain to the frying pan and cook the cakes for 5-7 mins over a medium heat, flipping regularly, until golden all over.

Serve over mixed greens and with a squeeze of lemon.