Save to your scrapbook
Sage & ricotta rice cakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp olive oil
150g risotto rice
1 bunch salad onions, sliced
2 tbsp fresh chopped sage
400ml vegetable stock
260g pack spinach
Pinch ground nutmeg
1. Heat 1 tbsp oil in a frying pan and fry the rice and onions for 1-2 minutes. Add the sage and gradually add the stock. Cook, covered, until the rice is tender and liquid is absorbed (15-20 minutes) then allow to cool.
2. Mix the ricotta into the cooled risotto, season then mould into 4 patties. Heat the remaining oil in a frying pan and fry the rice cakes for 2-3 minutes each side until golden and crispy, and warmed fully throughout.
3. Meanwhile, place the spinach in a bowl, cover and microwave for 2 minutes or until just wilted, season and stir in the nutmeg. Serve with the rice cakes.
Typical values per serving: