RICE CAKE WITH SAVOURY MINCE

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 2830kj COST $$$$$

450g pkt microwave brown rice, heated 1 egg, lightly whisked ¹ ³ cup freshly grated parmesan 2 tbsp vegetable or olive oil, plus 1 tbsp extra 200g beef mince 2 garlic cloves, crushed 1 large beef stock cube 2 tbsp water ¾ cup frozen peas, thawed, crushed 250g tub babaganoush 2 tomatoes, finely chopped 80g Greek-style reduced-fat fetta, crumbled ¼ cup chopped parsley

1 In a bowl, combine rice, egg and parmesan. In a large frying pan, heat oil on medium. Press rice mixture evenly over base of pan, cook 3 mins until golden brown underneath. Carefully turn out onto a heatproof plate and slide back into pan. Cook 3 mins until brown and crisp.

2 Heat extra oil in same pan over high heat. Cook mince, stirring to break up lumps, 3 mins until browned. Add garlic, crumbled stock cube and water, cook 5 mins until mixture thickens.

3 In a bowl, combine the peas, babaganoush and tomato. Top rice cake with pea mixture, mince mixture, fetta and parsley. Cut into wedges to serve.