Salt and vinegar rice cakes, anchovies and stracciatella

Leftover risotto is a wonderful gift. This recipe turns that leftover rice into some simple deliciousness that is salty, creamy, crunchy – and very comforting.

Salt and vinegar rice cakes, anchovies and stracciatella Credit: Kitti Gould

• makes

  25

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 100 ml extra virgin olive oil
• ½ brown onion, finely diced
• 1 garlic clove, crushed
• 250 g carnaroli rice
• 1.25 litres instant miso soup
• 100 g grated parmesan
• 3 tbsp dried breadcrumbs
• ground black pepper, to taste
• 1 egg
• 1 litre canola oil, for frying

Salt and vinegar seasoning

• 50 g vinegar powder
• 50 g sea salt

To serve

• 250 g stracciatella cheese
• 2 tins good-quality anchovies

Instructions

1. Heat a heavy-based saucepan over medium heat. Add the onion and garlic and stir until soft, but not coloured. Add the rice and stir until all the grains are coated. Gradually add the miso soup, then bring to a simmer. Reduce the heat to low and cook, stirring occasionally until the rice is al dente. Remove from the heat and stir in the parmesan. Transfer to a bowl, cover closely with plastic wrap, then refrigerate until cold and firm - overnight is ideal.
2. Add the breadcrumbs, black pepper and egg to the chilled rice and stir to combine well. Using damp hands, mould the mixture into cakes about 5 cm in diameter and 1 cm thick. Place on a baking paper lined tray and refrigerate until ready to cook.
3. For the salt and vinegar seasoning, combine both the ingredients in a small bowl.
4. Heat the oil for frying in a heavy based saucepan to 180˚C. Fry the rice cakes in small batches until golden and crisp, then remove and drain on a wire rack. Season the rice cakes with the salt and vinegar seasoning and serve with stracciatella and anchovies.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Rice In A Trice

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Watch The Full Episode Here

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