Rice, Leeks and Egg Patties Recipe

Hearty light meal
Yield: 4    Preparation Time:     Cooking Time:
A wonderfully tasty way to use up leftover rice.


400g cooked rice
1 teaspoon saffron strands
2 tablespoons olive oil, plus extra for frying the cakes
100g diced gruyere
250ml vegetable stock
3 leeks, trimmed and cut into 1cm-thick slices
100ml double cream
2 tablespoons chopped tarragon
5 eggs
Salt and freshly ground black pepper
Freshly crushed black peppercorns

Recipe Instructions

Prepare the rice.
Stir the saffron with a tablespoon of boiling water in a small bowl and leave to infuse for a couple of minutes. Stir this into the rice and add the gruyere to the rice mix. Season well.

Make the sauce.
Heat the olive oil in a large frying pan and fry the leeks for 3 minutes to give them a little colour. Add the stock, cream and crushed peppercorns and simmer for 10 minutes until the leeks are soft and the sauce is thick. Add salt and keep warm. Stir in the tarragon just before serving.

Cook the rice cakes.
Add one egg to the rice mix and mix well. Pour a little olive oil into a non-stick frying pan and heat over a medium heat. Using a spoon, take the rice mixture and press it down into the hot oil making 4 flat cakes about 1cm thick and 7cm in diameter. Fry for on both sides for 4 minutes each until crispy and brown. Drain on absorbent paper and continue until all the rice cakes are cooked.

Cook the eggs.
Fry the 4 remaining eggs in the same frying pan and season just before they are done.

Serve 2 rice cakes per person and spoon over the creamed leeks. Top each portion with a fried egg.


Light Meals