These simple rice cakes can also be made using leftover risotto – just start at step 3.
Ingredients
- 1 tbsp olive oil
- Large knob of butter
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 300g risotto rice
- 1.3 litres chicken stock, hot
- 4 slices cooked ham, cubed
- 100g mozzarella, cut into small cubes
- Handful fresh flatleaf parsley,
- finely chopped
- 3 large free-range eggs
- 100g plain flour
- 100g dried breadcrumbs
Method
- 1. Heat the oil and butter together in a saucepan, until the butter has melted. Stir in the onion and cook gently for 4-5 minutes, until softened. Add the garlic and rice and stir well.
- 2. Add some of the hot stock until just covering the rice, season and simmer gently, stirring frequently, until the rice has absorbed the liquid. Repeat until all the stock has been used and the rice is tender and creamy – this should take about 20-25 minutes – then set aside to cool.
- 3. Add the ham, mozzarella, parsley and 1 egg and mix well. Using wet hands, shape into 12 balls, then flatten into discs. Put on a non-stick baking tray, cover with cling film and set in the fridge for at least 20 minutes.
- 4. When ready to cook, preheat the oven to 200°C/fan180°C/gas 6. Beat the remaining eggs in a shallow dish. In 2 other shallow dishes, place the flour and breadcrumbs. Coat the cakes in the flour, then the egg, then finally the breadcrumbs.
- 5. Return to the baking tray and bake for 10-15 minutes, until golden. Serve with a crispy green salad.
Nutritional info
Per cake: 244kcals, 7.2g fat (2.7g saturated), 12.6g protein, 36g carbs, 1.1g sugar, 1.1g salt
Chef's tip
These simple rice cakes can also be made using leftover risotto – just start at step 3.
Wine Recommendation
A soft, juicy Pinot Noir or Valpolicella will marry happily with the cheese in this recipe.