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    Sage & ricotta rice cakes

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    Sage & ricotta rice cakes

    • Total time: 45 minutes

    Serves: 2

    Ingredients

    2 tbsp olive oil

    150g risotto rice

    1 bunch salad onions, sliced

    2 tbsp fresh chopped sage

    400ml vegetable stock

    125g ricotta

    260g pack spinach

    Pinch ground nutmeg

    Method

    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.

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