Salt and vinegar rice cakes, anchovies and stracciatella

Instructions

1. Heat a heavy-based saucepan over medium heat. Add the onion and garlic and stir until soft, but not coloured. Add the rice and stir until all the grains are coated. Gradually add the miso soup, then bring to a simmer. Reduce the heat to low and cook, stirring occasionally until the rice is al dente. Remove from the heat and stir in the parmesan. Transfer to a bowl, cover closely with plastic wrap, then refrigerate until cold and firm - overnight is ideal.
2. Add the breadcrumbs, black pepper and egg to the chilled rice and stir to combine well. Using damp hands, mould the mixture into cakes about 5 cm in diameter and 1 cm thick. Place on a baking paper lined tray and refrigerate until ready to cook.
3. For the salt and vinegar seasoning, combine both the ingredients in a small bowl.
4. Heat the oil for frying in a heavy based saucepan to 180˚C. Fry the rice cakes in small batches until golden and crisp, then remove and drain on a wire rack. Season the rice cakes with the salt and vinegar seasoning and serve with stracciatella and anchovies.