Ham hock and pea rice cakes

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.
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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.