Chicken Ginger Avo Smash on Rice Cakes

Serves 2

Time 15 minutes

Ingredients

Crispy Rice Cakes

2 cups cooked white rice, such as sushi or medium grain rice

1 tbsp plain flour 

Good pinch salt 

1 tbsp extra virgin olive oil 

2 tsp sesame oil 

Chicken Ginger Furikake Smash

2 cups cooked chicken breast, cut into small dice 

2-3 tbsp good quality mayonnaise 

2 Asian shallots, finely sliced (approx 1 tbsp) 

1 stalk celery (approx ½ cup), diced 

1 tbsp pickled ginger, finely sliced, plus extra for garnish

1 tbsp furikake seasoning 

1 avocado 

Sea salt and black pepper 

Method

To make the crispy rice cakes, add cooked white rice, plain flour and a pinch of salt to a bowl and mix with a fork to combine. Wet your hands and bring the rice and flour mixture to form a dough.

Divide into 4 pieces, roll into a ball and then press down, squeezing as you go to keep in shape, until about 1cm thick. Add olive and sesame oil to a bowl. Heat a toasty maker or a frypan on high heat and brush each side generously with the oil mixture.

Cook the rice cakes for 4-5 minutes on each side or until golden and crispy on each.

Whilst the rice cakes are cooking, combine all ingredients for the chicken ginger furikake smash in a bowl and mix. Season with salt and pepper.

Once the rice cakes are cooked and the chicken mix is ready, top with the chicken ginger furikake smash. Garnish with extra ginger and enjoy.