Try adding bacon lardons to these cakes for meat eaters.

Description: Veggie Risotto Cakes

Veggie Risotto Cakes

Hands-on time about 35min. Cooking time about 40min. Makers 8

·         3tbsp olive oil

·         1 medium onion, finely chopped

·         375g (13oz) risotto rice

·         75ml (3fl oz) white wine, optional

·         litre (2 pints) hot vegetable stock

·         125g (4oz) fine asparagus, chopped into pea-size pieces

·         125g (4oz) frozen peas

·         Finely grated zest spinach leaves

·         Eggs, to serve 1tbsp freshly chopped chives, optional, to garnish.

1      Heat 1tbsp of the oil in a large pan and gently fry the onion for 10min until 30ftcncd. Stir in the rice and cook for 1min. add wine, if using, and simmer for 1min.

2      Gradually add stock, stirring after each addition and adding another ladleful only when the previous one is absorbed. Continue until the rice is cooked – about 20min.

Description: Stocks


3      When the risotto is 2min away from being ready, stir in the asparagus, peas, lemon zest and spinach. When rice is tender, check the seasoning and empty on to a large clean tray. Flatten mixture (this will help rice to cool quickly) and leave to cool completely.

4      Shape the mixture into eight equal patties.

5      Heat remaining oil in a large, non-stick pan and cook cakes for 10min, turning once, until golden and hot.

6      Meanwhile, bring a medium pan of water to the boil. Crack an egg into a coffee cup or ramekin. Swirl water to create a ‘whirlpool’, then carefully tip in egg. Crack another egg into the cup and add to the water. Simmer eggs for 3-4min until whites are set and yolk remains soft. Transfer cooked eggs to a shallow dish of warm water. Repeat with enough eggs to serve

7      Top each cake with a drained poached egg. Season, sprinkle with chives, if using, and serve with salad.

Description: Season, sprinkle with chives, if using, and serve with salad.

Season, sprinkle with chives, if using, and serve with salad.

Per cake

319cals, 11g fat (2g saturates), 44g carbs (2g total sugars)

To freeze

Make to end of step 4, then arrange cakes on a baking tray lined with baking parchment. Open freeze until solid, then transfer to a sealable container or bag for up to 2 months. To serve, defrost in fridge overnight, or using defrost setting of a microwave. Complete recipe to serve.

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