Cheese, Egg, and Cream Based Recipes - Cheese and Rice Cakes

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 30 ml/2 tbsp lemon juice

• 2 chicken stock cubes

• 100 g/4 oz Gruyere (Swiss) cheese, grated

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• 2 eggs

• 100 g/4 oz/2 cups white breadcrumbs

• Oil for deep-frying

• Tomato relish

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Method:

1. Cook the rice in plenty of boiling water, to which the lemon juice and stock cubes have been added, for 10 minutes or until just tender. Drain.

2. Transfer to a mixing bowl and stir in the cheese, butter, a little salt and lots of black pepper.

3. Beat one of the eggs and stir in. Shape into small sausage shapes.

4. Beat the second egg. Dip the rolls in breadcrumbs, then beaten egg, then in breadcrumbs again. Chili until firm.

5. Deep-fry in hot oil a few at a time until crisp and golden brown. Drain on kitchen paper and serve with tomato relish.