Kimchi Rice Cakes with Mushrooms and Sesame Egg

• 500gcold cooked short-grain rice
• 180gkimchi, squeezed dry, liquid reserved and kimchi finely chopped
• 2eggs, beaten
• 30gcornflour
• 30ggochujang
• 3 tbspolive oil
• 400gchestnut mushrooms, thickly sliced
• 300gpak choi, leaves and stems roughly chopped
• 200gfrozen edamame beans
• 4spring onions, whites and greens separated and thinly sliced
• 2garlic cloves, finely grated
• Fine salt, to taste
• Black pepper, to taste
• 4eggs
• 2 tsptoasted sesame oil
• 20gtoasted sesame seeds

Method

1. 1Put the rice, chopped kimchi, beaten eggs, cornflour and gochujang in a large bowl. Mix firmly until the rice is evenly stained red and the mixture starts to hold together.
2. 2Divide the mixture into 8 compact patties, about 8cm wide, using damp hands. Put them on a plate and chill for 30 minutes until firm enough to lift without cracking.
3. 3Heat 1 tbsp olive oil in a large non-stick frying pan over a high heat. Cook the mushrooms for 8 minutes until deeply browned at the edges, stirring only now and then so they catch properly.
4. 4Add the pak choi, edamame, spring onion whites, garlic and 2 tbsp reserved kimchi liquid. Cook for 4 minutes until the pak choi stems are tender and the pan looks glossy; season with a small pinch of salt and plenty of black pepper, then stir through the spring onion greens.
5. 5Transfer the mushroom mixture to a warm serving dish and cover loosely. Wipe out the frying pan, then heat 1½ tbsp olive oil over a medium-high heat.
6. 6Cook 4 rice cakes for 5 minutes on each side until deeply golden with crisp edges. Move them to a warm plate, then repeat with the remaining cakes for 10 minutes until all 8 are steaming hot at the centre and crisp.
7. 7Add the remaining ½ tbsp olive oil and the sesame oil to the pan. Crack in the 4 eggs and fry for 4 minutes until the whites are set and the yolks still wobble when you shake the pan.
8. 8Put 2 rice cakes on each plate, spoon over the mushrooms and greens, then top with a sesame egg. Scatter with the toasted sesame seeds.

Per serving

kcal

580

protein

26.3g

fibre

6.5g

carbs

59.7g

fat

27.5g