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

Mix well together the crème fraiche, chopped chilli, chives and lime zest and spread over the rice cakes

Top with the cooked prawns and garnish with chopped chilli and chives

For the chicken topping

mix all the ingredients together very well, until the chicken is well coated

serve on rice cakes with rocket or salad of your choice

For the smoked fish topping

process all the ingredients apart from the cucumber, until you have a rough paste

spread over the rice cakes and garnish with chives and slices of cucumber