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Thursday, August 21, 2014,3:47 PM by
J.Sujatha

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EGG RICE CAKES WITH MUSHROOMS

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Beat the egg, flour and cheese together with a fork, then stir in the cooked rice. Mix well and set aside.
  • Melt half the butter and oil in a frying pan and saute the shallot or onion until soft but not brown. Add the mushrooms and thyme, and cook until the mushroom juices run.
  • Stir in the sherry. Increase the heat to reduce the juices and concentrate the flavour. Season to taste. Remove from the heat and keep warm.
  •  Heat the remaining butter and oil in a large frying pan and fry spoonfuls of the rice mixture in batches. Cook for about 1 minute, then turn over with a spatula and cook for a further 1 minute.
  • When all the rice cakes are cooked, arrange them on 1 large or 4 individual warmed plates, with the mushrooms and a spoonful of soured cream or creme fraiche. Garnish with a sprig of thyme. 

INGREDIENTS

  • 4 eggs
  • 2 tablespoon plain flour
  • 5 tablespoon freshly grated Parmesan
  • 500 grams cooked long grain rice
  • 6 tablespoon unsalted butter
  • 5 tablespoon sesame oil
  • 2 shallot or small onion, chopped
  • 250 grams assorted wild and cultivated mushrooms, trimmed and sliced
  • Sprig of thyme, plus extra to garnish
  • 3 tablespoon sherry
  • 250 ml soured cream or creme fraiche
  • Salt and ground black pepper
  • Paprika, for dusting 

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