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Rice Cakes

Preparation time 10 - 15 minutes,
Cooking time 25 minutes,
Calories 370 per portion

ingredients

makes 8 cakes
225 g (8 oz) long-grain rice
300 ml (1/2 pint) water
salt and pepper
350 g (12 oz) smoked haddock, cod or coley
3 tablespoons oil
1 onion, chopped
grated rind and juice of 1 lemon
2 tablespoons tomato ketchup
2 tablespoons chopped parsley
1 egg

method

1. Put the rice in a saucepan and pour in the water. Add a little salt, then bring to the boil. Reduce the heat so that the liquid barely simmers. Give the rice a light stir to make sure the grains are not stuck together and cover the pan tightly.

2. Simmer very gently, allowing about 15 - 20 minutes for white rice and about 30 - 40 minutes for brown rice. At the end of cooking all the liquid should have been absorbed.

3. Place the fish in a frying pan, cover with water and poach for 10 minutes or until the fish is cooked. Skin the fish and remove any bones, then flake the fish.

4. Heat 1 tablespoon of the oil and cook the onion for a few minutes, then add the rice, fish and remaining ingredients. Mash together well, remove from the heat and form the mixture into cakes. Fry the cakes in the remaining oil until brown, and serve immediately.

For a quick supper substitute canned pilchards or tuna fish for the smoked fish.

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