85 g (3 oz), peeled weight, onion, finely chopped
85 g (3 oz) leek, finely chopped
25 g (1 oz) arborio or other risotto rice
500 ml (18 fl oz) vegetable stock
85 g (3 oz) grated courgette
15 g (1/2 oz) fresh basil, chopped
25 g (1 oz) fresh wholemeal breadcrumbs
vegetable oil spray
for the filling
50 g (1 3/4 oz) 4% fat cream cheese
50 g (1 3/4 oz), peeled weight, mango, diced
1 tsp finely grated lime zest
1 tsp lime juice
pinch of cayenne pepper
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Heat a large, non-stick saucepan over a high heat, add the onion and leek and cook, stirring constantly, for 2-3 minutes, or until softened but not coloured.
3. Add the rice and stock, bring to the boil, then continue to boil, stirring constantly, for 2 minutes. Reduce the heat and cook for a further 15 minutes, stirring every 2 - 3 minutes.
4. When the rice is nearly cooked and has absorbed all the stock, stir in the courgette and basil and cook, continuing to stir, over a high heat for a further 5-10 minutes or until the mixture is sticky and dry. Turn out onto a plate and leave to cool.
5. Meanwhile, to make the filling, mix the cream cheese, mango, lime zest and juice and cayenne together in a bowl.
6. Divide the cooled rice mixture into 3 and form into cakes. Make an indentation in the centre of each cake and fill with 1 tbsp of the filling. Mould the sides up and over to seal in the filling, then reshape with a palette knife. Coat each cake with breadcrumbs and arrange on a non-stick baking tray.
7. Spray each cake lightly with oil and bake in the oven for 15 - 20 minutes, or until a light golden-brown colour. Serve with green leaf salad.
¢â‚¬Â¢ It is important to use a realty starchy rice like arborio or other risotto rice so that the cakes hold together during reheating. Stirring the rice breaks down the starch and helps with the moulding.
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