Mushroom and thyme rice cakes

Detailed step-by-step description of how to cook the dish "Mushroom and thyme rice cakes". Try it by all means

Recipe «Mushroom and thyme rice cakes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 4 tbsp olive oil, 20g butter, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 250g button mushrooms, sliced , 2 cups white medium-grain rice, 1 tbsp fresh thyme leaves, 3 1/2 cups Massel vegetable liquid stock , 1 egg, lightly beaten, 1/3 cup finely grated parmesan, 1/4 cup plain flour, rocket leaves, to serve, lemon wedges, to serve.

Ingredients:

• 4 tbsp olive oil 
• 20g butter 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 250g button mushrooms, sliced 
• 2 cups white medium-grain rice 
• 1 tbsp fresh thyme leaves 
• 3 1/2 cups Massel vegetable liquid stock 
• 1 egg, lightly beaten 
• 1/3 cup finely grated parmesan 
• 1/4 cup plain flour 
• rocket leaves, to serve 
• lemon wedges, to serve 

Instructions

1. Place half the oil, all the butter, onion and garlic in a medium saucepan. Cook over medium heat for 5 to 8 minutes or until onion is soft. Add mushrooms and cook, stirring, for 5 to 10 minutes.
2. Add rice and thyme. Cook for 1 minute. Add stock, increase heat to high and bring to the boil, stirring occasionally. Reduce heat to low, cover and cook, without stirring, for 15 minutes.
3. Remove from heat. Cool. Place in the fridge until cold.
4. Add egg and parmesan to rice. Season with salt and pepper. Shape into 12 patties. Lightly coat each with flour.
5. Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 2 to 3 minutes per side until golden and heated through. Serve with rocket leaves and lemon wedges.