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Saturday, March 15, 2008

Pumpkin Rice Cakes

I received this recipe from a friend who had discovered it in a magazine while waiting at the doctors surgery. I have often found some great recipes this way but if you want some out of a magazine that isn't yours, either just write it down or else ask if you can remove it as nothing is worse than reading an interesting article and going to the next page to continue and you find the page has been torn out. I usually always carry a pen and paper in my handbag now so I am always prepared for it.


600 g pumpkin, peeled and cubed ( I use kent or butternut)
1/3 cup olive oil (use virgin light tasting)
1 onion - finely diced
2 cloves garlic -crushed (can use bottled crushed)
1 3/4 cups calrose rice
1 teaspoon bottled crushed chilli or flakes
4 cups vegetable stock
3/4 grated tasty cheese - like romano
1/2 cup frozen peas
3/4 cup seasoned plain flour or breadcrumbs
1/3 cup fresh chopped coriander
lemon mayonnaise - see below
sea salt and cracked black pepper to taste


Preheat oven to 200 C. Toss pumpkin in 1 tablespoon of the oil then spread on oven tray and season to taste. Bake for 15 - 20 minutes until golden and tender. Heat 1 tabelspoon oil in a large saucepan on high. Saute onion and garlic for 3 - 4 minutes until the onion is transparent. Add rice and chilli and cook, stirring for 1 minute. In a medium saucepan bring stock to the boil. Add hot stock to the rice mixture, 1 cup at a time, stirring until all liquid has been absorbed and the rice is tender (approx 20 minutes). Stir cheese, peas and coriader through the pumpkin mixture. Transfer to a large bowl, cool, then chill until cold and firm. Roll tablespoonfuls of mixture into balls. Flatten slightly and toss in seasoned flour or breadcrumbs. Heat remaining oil in a large frypan or wok on medium heat. Cooki risotto cakes in 4 batches for 2 - 3 minutes on each side until golden. Serve with lemon mayonnaise.

Lemon Mayonnaise:
Combine 1/2 cup whole-egg mayonnaise with 2 teaspoons grated lemon zest and a little lemon juice. Season to taste.