This risotto cake with vegetables is my own recipe. Full of flavours. it’s easy to make and a great dish for vegetarians.

500g risotto rice

200g each of carrots and courgettes (grated), leeks (white part, sliced) and capsicum (seeded and chopped)

1 tin chopped tomatos

250g grated parmesan cheese

1 loaf of brown bread (400g) (crumbed)

150g fresh basil and parsley

3 eggs (beaten)

Olive oil

Boiling water or vegetable stock

Salt and pepper

Cook the rice by adding the boiling water or stock a little at a time until the rice is cooked. Heat the olive oil, sauté the leeks then add the capsicum. Remove from the heat, add grated vegetables and check the seasoning. Add cheese, chopped tomato and vegetables to the rice and mix well. Using a round cutter, make burger-shaped cakes. Coat with egg wash and the herbed breadcrumbs. Heat the pan on low heat, add the olive oil and fry the cakes until golden. Arrange on an oven tray and bake in the oven set at 175* for 20 minutes.