Ham hock and pea rice cakes
- Published: 28 Feb 13
- Updated: 18 Mar 24
A quick and easy dish, these ham hock and pea rice cakes make a lovely starter.
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Serves 6
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5 minutes to make, 25 minutes to cook
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Ingredients
- 200g basmati rice
- 300ml hot chicken stock
- 100g shredded ham hock
- 150g frozen peas
- Zest of 1 lemon
- Bunch of fresh flatleaf parsley
- Dollop of crème fraîche
- 2 free-range eggs
- Greek yogurt
- Chopped fresh mint
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Method
- Cook 200g basmati rice in 300ml hot chicken stock, covered, for 8-10 minutes until tender.
- Drain, cool for 15 minutes, then mix with 100g shredded ham hock, 150g frozen peas, defrosted, the zest of 1 lemon and a good bunch of fresh flatleaf parsley, finely chopped.
- Season well, then mix in a good dollop of crème fraîche and 2 free-range eggs, beaten.
- Shallow-fry spoonfuls of the rice mix for 2-3 minutes on each side until crispy and golden (you may need to do this in batches, topping up the oil as you go).
- Serve as a starter or light main alongside Greek yogurt mixed with chopped fresh mint.
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- Recipe from March 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 332kcals
- Fat
- 17.7g (3.9g saturated)
- Protein
- 10.2g
- Carbohydrates
- 30g (1.1g sugars)
- Fibre
- 2.1g
- Salt
- 0.7g
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