RICE CAKES WITH VARIOUS TOPPINGS
For the prawn topping
150 g crème fraiche
1 tsp chopped chilli plus extra to garnish
1 tsp chopped chives plus extra to garnish
Zest of 1 lime
200 g cooked king prawns
For the chicken topping
25 g mayonnaise
25 g crème fraiche
30 g mango chutney
½ tsp tsp curry powder
½ tbsp lime zest
2 tbsp fresh lime juice
250 g cooked, shredded chicken
For the smoked fish topping
200 g smoked mackerel or haddock
100 g cream cheese
1 tsp horseradish sauce
1 tsp chopped chives plus extra to garnish
Zest of 1 lemon
Juice of ½ lemon
Slices of cucumber
For the prawn topping
1
Mix well together the crème fraiche, chopped chilli, chives and lime zest and spread over the rice cakes
2
Top with the cooked prawns and garnish with chopped chilli and chives
For the chicken topping
3
mix all the ingredients together very well, until the chicken is well coated
4
serve on rice cakes with rocket or salad of your choice
For the smoked fish topping
5
process all the ingredients apart from the cucumber, until you have a rough paste
6
spread over the rice cakes and garnish with chives and slices of cucumber
