Green-pea risotto cakes

  • Serving: 6
  • Prep time: 20 m
  • Cook time: 40 m
  • Ready in: 60 m
(0 / 5)

These delicious risotto cakes makes simple dinners feel special. Serve it on different nights with grilled ocean trout, or as part of a vegetarian main.

Credit by: KingOfChef


  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +


1217 kj ENERGY
726.33mg SODIUM

Step by step method

  • Step 1

    Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.

  • Step 2

    Meanwhile, heat the oil in a large, heavy-based non-stick saucepan over medium heat. Add the green shallots and cook, stirring, for 1 minute or until they soften. Add the rice and stir for 1 minute or until the grains are coated with oil and appear slightly glassy.

  • Step 3

    Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Cook for a total of 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.

  • Step 4

    Add peas and cook, stirring, for 2 minutes or until bright green and heated through. Remove from the heat and stir in parsley. Taste and season with salt and pepper. Transfer to a heatproof bowl and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 3 hours to chill.

  • Step 5

    Add the breadcrumbs and egg to the risotto mixture and stir until well combined. Divide into 12 equal portions and shape each into a round 7cm patty. (To freeze the patties, see To Freeze, below.)

  • Step 6

    Heat 2 teaspoons of the extra oil in a large non-stick frying pan over medium-high heat. Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining oil and patties.

Tips & variations

  • serves: 6 as an accompaniment prep: 20 mins (+ 1 hour cooling and 3 hours chilling time) to freeze (for up to 3 months): Line rigid airtight containers with foil or plastic wrap. Place the uncooked patties in lined containers in single layers separated with non-stick baking paper. If freezer space is limited, place in a single layer on a baking tray lined with plastic wrap. Cover with plastic wrap and freeze overnight, then transfer to freezer bags. (This will prevent them sticking together.) Seal, label, date and freeze. This is also the method to use when freezing meatballs or rissoles. to thaw: Place frozen patties in the fridge for 24 hours or until thawed. to cook: Continue with step 6 of the recipe. serving suggestion: Grilled ocean trout, spinach and lemon wedges.

Gửi bình luận

Your email address will not be published. Required fields are marked *

Call to action banner image

Lost Password