Ham hock and pea rice cakes

  • Portion size: Serves 6
  • 5 minutes to make, 25 minutes to cook
  • Difficulty: easy

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

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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
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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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  5. 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).
  6. Serve as a starter or light main alongside Greek yogurt mixed with chopped fresh mint.

Nutrition

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