RICE CAKES WITH VARIOUS TOPPINGS

Yields1 Serving
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