Red Rice Rissoles Recipes

Ingredients :

1 large red onion, chopped

1 red pepper, chopped

2 garlic cloves, crushed

1 red chili, finely chopped

2 tbsp olive oil

2 tbsp butter

1 cup risotto rice

4 cups stock

4 sun-dried tomatoes, chopped

2 tbsp tomato puree

2 tsp dried oregano

3 tbsp chopped fresh parsley

6 oz cheese, red Leicester or smoked Cheddar

1 egg, beaten

1 cup dried breadcrumbs

oil, for deep frying

salt and ground black pepper

In a food processor, process the garlic, ginger and turmeric. Add the sugar, salt, chili and fish or soy sauce, coriander and lime juice. Add 3/4 of the cooked rice and process until smooth and sticky. Transfer to a mixing bowl and stir in the remainder of the rice. Wet your hands and shape into thumb-size balls. Roll the balls in chopped peanuts to coat evenly. Then set aside until ready to cook and serve. Heat the vegetable oil in a deep frying pan. Prepare a tray lined with kitchen paper to drain the rice cakes. Deep-fry three cakes at a time until crisp and golden, remove with a slotted spoon, then drain on the kitchen paper before serving hot.

Makes 16 cakes

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