Foodie Friday: Sage and Ricotta Rice Cakes (Waitrose recipe / Vegetarian)

If you're looking for a vegetarian starter or side to accompany your Christmas dinner spread this year, why not try making these tasty Sage & Ricotta Rice Cakes? 

I was browsing through some old Waitrose magazines the other day and came across a recipe which I think is perfect for this time of the year. It features the rather festive Sage, a herb that's often used during Christmas in many meat-based dishes, as well as in classic stuffing recipes. Sage is a strong and slightly bitter herb, so a little goes a long way and it really helps to add a boost of flavour to this Ricotta based rice cake dish. 

These rice cakes are quite filling so the recipe below will make adequate starters for 4 people, or you can make smaller patties and serve them on a plate so your guests can help themselves.

Ingredients: 

(makes 4 large Rice Cakes or 6-8 smaller ones)

• 2tbsp Olive Oil
• 150g Risotto Rice
• 1 small bunch of Salad Onions, finely sliced
• 2 tbsp fresh Sage, chopped
• 400ml Vegetable Stock
• 125g Ricotta
• Salt & Pepper to season
• 260g pack of Spinach (to serve, optional)
• Pinch of Ground Nutmeg (to serve, optional)

Method:

• Heat 1tbsp of Olive Oil in a frying pan, add the Risotto Rice and sliced Salad Onions and fry for 1-2 minutes. 

• Add the Sage and gradually pour over all of the Vegetable Stock. Cover with a lid and simmer for 15-20 minutes until the rice is tender and all of the stock has absorbed. Remove from the pan and allow to cool.

• Mix the Ricotta into the cooled Risotto Rice, season with a little Salt & Pepper and then mould into 4 large patties or 6-8 smaller ones.

• Heat the remaining Olive Oil in a frying pan and fry the rice cakes for 2-3 minutes on each side, until golden and crispy, and warmed fully throughout.

• Serve with wilted Spinach sprinkled with a pinch of Ground Nutmeg.

What do you use Sage with?

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