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MasterChef recipe: Cheesy Pesto Rice Patty

MasterChef India 4 contestants, Pratibha Kochar and Bhakti Arora share their recipe of this Italian style rice patty served with creamy corn and tomato sauce.

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Cheesy Pesto Rice Patty

Serves: 1 Person
Time: 60 Minutes

Ingredients:

For the patty:

  • 1 cup basmatir rice, boiled
  • 1 cup basil (Tulsi) lLeaves
  • 3 tbsp olive oil (zaitoon ka tel)
  • 3 cloves garlic (lehsun)
  • 2 tbsp parmesan cheese, grated
  • 4 tbsp pine nuts (chilgoze), roasted
  • 1/4 cup processed cheese, grated
  • Salt to taste
  • 1 tbsp cornflour (makai atta)
  • 1/4 cup bread crumbs
  • Oil for frying

For the creamy corn:

  • 1 cup sweet corn
  • 1/2 cup fresh cream
  • 1/4 cup processed cheese, grated
  • 1/4 cup milk
  • 1 tsp garlic, chopped
  • 1 tsp chilli flakes
  • 1 tsp dried thyme (ajwain ke phool)
  • 1 tsp black pepper powder
  • 2 tbsp olive oil
  • Salt to taste

For the tomato sauce:

  • 1 cup tomatoes, blanched & peeled, finely chopped
  • 2 tsp garlic, finely chopped
  • 1 tbsp oregano
  • 1 tsp red chilli powder (lal mirch powder)
  • 3 tbsp olive oil
  • Salt to taste

Method:

For the patty:

  • In a grinder, add the basil leaves, olive oil, garlic cloves, parmesan cheese, 2 tbsp roasted pine nuts, and salt to taste. Grind them into a smooth paste to make the basil pesto.
  • Add 2 tbsp of this basil pesto, grated processed cheese, 2 tbsp roasted pine nuts, and salt to taste to the boiled rice. And make it to a mixture which can be shaped into small round patty.
  • Now divide the mixture into equal portions and shape them into small round flat patties. Dip each patty into the corn flour slurry. And then, coat them with the bread crumbs.
  • Deep fry them till golden brown. The rice patties are ready to be served.

For the creamy corn:

  • Heat 2 tbsp of oil in a pan, add chopped garlic and saute till the raw smell goes away.
  • Now add the chilli flakes, thyme and then the sweet corn. Saute for a few seconds.
  • Then add the cream & milk as well as salt to taste. Mix well. Cover the pan for 7-8 minutes.
  • Let the corn cook on low heat, with the cream and milk till soft.
  • Now add the grated cheese and black pepper powder, and then mix well.
  • Let it cook for another 2 minutes.
  • The Creamy Corn is ready to be served.

For the tomato sauce:

  • Heat the oil in a pan and then add the chopped garlic. Saute for few seconds and then add the chopped tomato
  • Add the salt, red chilli powder and mix.
  • Cover the pan with the lid and let the tomato cook for 10 minutes. Keep stirring occasionally
  • Now remove the lid, stir and then add oregano and let the sauce cook for another 10 – 15 minutes.
  • The sauce is now ready.

Assembly:

  • Put a layer of the creamy corn and then place the rice patty on it. Put some tomato sauce on top of the patty.

Source-Rediff.com