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Camargue Red Rice Cakes with Mixed Leaf Salad

Cooking time: 45 mins
Preparation time: 15 mins
Serves: 4
Vegetarian: No

Ingredients:

• 375g Camargue Red Rice
• 2tbsp Garlic Infused Olive Oil
• 250g minced white fish, chicken, turkey, or grated cheddar cheese
• 1 egg, beaten
• 2 tsp 5-spice powder
• 1 tsp salt
• 1 tsp hot chilli sauce
• 2 tbsp hoisin sauce
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 2 tbsp ginger wine, or medium sherry
• 1 crisp cos lettuce, shredded
• 1 little gem lettuce, shredded
• 50g rocket, shredded
• 50g watercress, shredded

How to cook it:

1. Cook the rice as directed, drain and set aside
2. Combine half the cooked rice, the mince or cheese, egg, spice, salt and chilli sauce. Mix well using a food processor or in a bowl with a wooden spoon
3. Compact the mixture well and shape it in to 16 small burger-shaped cakes
4. Heat the garlic infused oil until hot. Cook the rice cakes for 2-3 minutes each side or until crusty and cooked right through
5. Combine the sauce ingredients and stir together. Mix the leaves and divide between four serving plates and add some cooked rice
6. Set 4 hot rice cakes on each plate, and drizzle with sauce to serve