RECIPE :: nutty rice cakes

nutty rice cakes : courgette linguine : choux pastry balls

makes 14 canapés

The blend of scented jasmine rice, the opulent look of black wild rice and the richness of red onions makes these cakes look and smell divine. The topping of sweet and sour tamarind mixed with the sublime fruitiness of pineapple fill the cakes with a rich flavour. The chestnut mushrooms and spring onions finish these cakes off and give them a richer texture and flavour. Needless to say I enjoy these as much as the people I have made them for. You can either make them into small canapés or into larger starter sized cakes.

Ingredients
Cake

600ml of water,
1tsp of salt,
100g of jasmine rice,
100g of black wild rice,
1tsp of caraway seeds,
1 medium red onion (finely chopped),
1tbsp of fresh lemon juice and
2tsp of walnut oil.

Topping
100g of pineapple,
1tsp of walnut oil and
2tsp of tamarind paste.

7 chestnut mushroom and
3 spring onions (shredded).

Method
1) To make the rice; mix the water, salt and rice in a saucepan and bring to the boil. Lower the heat and simmer for 25 minutes.
2) Dry fry and crush the caraway seeds.
3) Once the rice is cooked, drain and put the oven on at gas mark 6.
4) Place a third of the rice into a blender and whiz until smooth.
5) Mix the puréed rice with the rest of the rice, onion, lemon juice and caraway seeds. Form them into 14 balls. Place onto a lined baking tray and flatten each ball so that they are about 2 cm high and brush with the walnut oil. Bake for 25 minutes.
6) To make the topping; purée the pineapple, walnut oil and tamarind paste.
7) To finish; halve the mushrooms and fry in a lightly oiled frying pan for 4 minutes.
8) Spread some of the pineapple purée over the top of each rice cake. Place a mushroom and some of the shredded onions over the purée. Serve immediately.