Per serving:
- Calories: 241
- Protein: 4g
- Total fat: 16g
- Saturates: 7g
- Carbs: 19g
- Total sugars: 9g
- Fibre: 2g
Rice Stuffing Cakes with Hazelnut and Cranberry
These are both vegetarian and gluten-free, packed with flavour and buttery goodness.
Meat eaters and veggies alike will enjoy this rice based stuffing recipe. Jewelled with sweet cranberries and a nutty hazelnut crunch running throughout, these stuffing cakes definitely deserve a place on your festive dinner table.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
241
Ingredients
- 100 g butter, plus extra to grease
- 3 banana shallots, finely chopped
- 250 g pouch microwave basmati rice
- 50 g chopped roasted hazelnuts, plus extra to garnish
- 100 g dried cranberries, chopped
- Handful parsley, roughly chopped
- 2 medium eggs, beaten
Directions
- Step 1Preheat oven 190°C (170°C fan) mark 5. Grease 8 holes of a muffin tin with butter and line each with 2 strips of baking parchment, making sure they stick well above the edges of the tin (this will make removing the cakes easy).
- Step 2Melt butter in a frying pan over low heat and fry shallots with a pinch of salt for 5min, until softened. Take pan off heat, add rice, stirring gently to break up any clumps, then stir in the hazelnuts, cranberries, parsley, eggs and plenty of seasoning. Spoon into prepared tins, packing down tightly.
- Step 3Cook for 35-40min until golden. Run a palette knife around the edge of each stuffing cake and use the paper to help lift out whilst piping hot. Transfer to a warm serving plate, scatter with extra hazelnuts and serve.
Get ahead:
Prepare to end of step 2 up to 2hr ahead. Cover and chill. To serve, uncover and complete recipe.
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