Sage & ricotta rice cakes

  • Total time: 45 minutes

Serves: 2


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


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.