Ham hock and pea rice cakes

Ham hock and pea rice cakes
  • Serves icon Serves 6
  • Time icon 5 minutes to make, 25 minutes to cook

A quick and easy dish, these ham hock and pea rice cakes make a lovely starter.

Nutrition: per serving

Calories
332kcals
Fat
17.7g (3.9g saturated)
Protein
10.2g
Carbohydrates
30g (1.1g sugars)
Fibre
2.1g
Salt
0.7g
Calories
332kcals
Fat
17.7g (3.9g saturated)
Protein
10.2g
Carbohydrates
30g (1.1g sugars)
Fibre
2.1g
Salt
0.7g

Ingredients

  • 200g basmati rice
  • 300ml hot chicken stock
  • 100g shredded ham hock
  • 150g frozen peas
  • Zest of 1 lemon
  • Bunch of fresh flatleaf parsley
  • Dollop of crème fraîche
  • 2 free-range eggs
  • Greek yogurt
  • Chopped fresh mint

Method

  1. Cook 200g basmati rice in 300ml hot chicken stock, covered, for 8-10 minutes until tender.
  2. Drain, cool for 15 minutes, then mix with 100g shredded ham hock, 150g frozen peas, defrosted, the zest of 1 lemon and a good bunch of fresh flatleaf parsley, finely chopped.
  3. Season well, then mix in a good dollop of crème fraîche and 2 free-range eggs, beaten.
  4. Shallow-fry spoonfuls of the rice mix for 2-3 minutes on each side until crispy and golden (you may need to do this in batches, topping up the oil as you go).
  5. Serve as a starter or light main alongside Greek yogurt mixed with chopped fresh mint.

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