Myles New//Hearst Owned

Rice Stuffing Cakes with Hazelnut and Cranberry

These are both vegetarian and gluten-free, packed with flavour and buttery goodness.

By The Good Housekeeping Cookery TeamPublished: 19 November 2020

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

1. 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).
2. 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.
3. 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.