Mushroom rice cakes

Use any leftover rice in this fab mushroom dish.

Ingredients

  • 3 tbsp sunflower oil or light olive oil
  • 1 onion, peeled and finely chopped
  • 150g mushrooms, finely chopped
  • 1 clove of garlic, peeled and crushed
  • 300g cooked white or brown rice
  • 1 large egg, beaten
  • salt and freshly ground black pepper

Method

  1. Heat 1 tbsp of the oil in a pan and fry the onion, mushrooms and garlic over a low heat for 10 minutes, stirring from time to time. Remove from the heat and transfer to a mixing bowl.
  2. Add the rice, egg and seasoning and mix well.
  3. Lightly oil two metal cooking rings (4 x 8cm). If you don’t have rings you can use pastry cutters. Heat the rest of the oil in a frying pan and add the cooking rings, pack the rice mixture evenly into each ring, pressing down well with the back of a spoon.
  4. Cook over a medium to low heat for 5 to 6 minutes, before carefully removing the rings. Turn the cakes over using a fish slice and cook for a further 5 to 6 minutes, until golden and crispy*.

* When reheating rice, make sure it's totally heated through before serving.

Goes well with...

Sasseto Montepulciano d'Abruzzo 75cl

Sasseto Montepulciano d'Abruzzo 75cl

"This easy-drinker with plum and cherry flavours is so laidback it might fall over. It's a remarkably mellow red with a peppery bite just to keep you on your toes. The perfect match for pizza, pasta or a good casserole or glug it all on its own."

Grape:
Montepulciano
Country:
Italy
Region:
Abruzzi
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2 Serves 2 people
10 Preparation time of 10 mins
20 Cooking time 20 mins
475
Calories
24%
4.5g
Sugar
5%
26.5g
Fat
38%
4g
Saturate
2%
0.1g
Salt
2%
of your Guideline Daily Amount (GDA)

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