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
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
50 g (1 3/4 oz), peeled weight, mango, diced
1 tsp finely grated lime zest
1 tsp lime juice
pinch of cayenne pepper
method
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.
COOK'S TIP
• 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.
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.
COOK'S TIP
• 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.
serving amount
serves 3
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