Bomba Rice Cakes with Piquillo Peppers, Capers, Anchovies, Confit Cherry Tomatoes

Rice cakes are a real tasty and are often made to use up any waste Paella or risotto, so again you could add any flavouring or ingredient you wish. The crispy rice gives a crunchy base texture to any topping and the rich creamy interior tastes divine.

INGREDIENTS TO GET READY

150g Bomba Rice

1x Small Onion (finely Chopped)

300ml Vegetable stock

1x Pinch Saffron

80ml Dry white wine

60g Grated Parmesan

1 x Generous pinch sweet smoked paprika

12x Mixed coloured Cherry Tomatoes (cut in half)

100g Wild Rocket

20g Capers

4x Large Anchovy Fillets (chopped)

2x Dessert spoons chilli oil

2x Cloves Garlic smashed and finely chopped

10g Fresh Basil torn in pieces

PUT IT TOGETHER

1. Heat a dessertspoon of oil in a saucepan add the chopped onion a cook gently for a couple of minutes without colour add the rice, scald and deglaze with the white wine, reduce by half, add the saffron and a couple of ladles of stock, keep slowly adding stock until the rice is cooked. Only add stock and stir the rice when all liquid has been absorbed The rice should take 16/18 minutes to cook

2. When the rice is cooked remove from the heat and add the Parmesan cheese stir well until all the cheese has melted

3. Divide the rice between 4 7cm ring moulds, press gently to compress and refrigerate till the cakes are set firm

4. When the rice cakes have set, heat a little oil in a non stick frying pan and gently cook the rice cakes until they are golden brown on each side, crispy and heated through

5. In a separate pan heat the chilli oil, when hot add the tomatoes, garlic, paprika, capers and chopped anchovies. When the tomatoes start to wilt remove from the heat, add the torn basil leaves, remove from pan and drain on kitchen paper

6. Place the hot rice cakes on serving plates, top with a little wild rocket and finish with a couple of spoons of the tomato confit