1 Tomato; deseeded and diced
1/4 Courgette; diced
1 pn Dried chilli flakes
1 tb Chopped parsley; plus more
-for
; garnish
2 ts Olive oil
4 Ricecakes
50 g Grated cheddar cheese
Salt and pepper
Thyme sprigs
Preheat the oven to 200c/400f.
1 Heat the oil in a small pan and saute the tomato and courgette with
chilli flakes until softened. Add the parsley and season.
2 Lay the ricecakes on a baking sheet and toast in the oven until lightly
golden. Remove and top each ricecake with a large spoonful of the tomato
and courgette mixture.
3 Sprinkle over some grated cheese and lay a few thyme sprigs over the top.
Transfer back to the oven for about five minutes until the cheese is
melted. Serve garnished with some more chopped parsley.
Yields
2 servings