Hot-smoked salmon risotto cakes

Upcycle your leftover risotto and turn it into these easy hot-smoked salmon risotto cakes. They’re perfect for dinner, lunch or a tasty snack.

4

15m

20m

Ingredients

  • 1/3 quantity risotto, thawed if frozen (see recipe below)
  • 150g pkt Coles Tasmanian Hot Smoked Salmon Pepper, flaked
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 2 cups (150g) panko breadcrumbs
  • Vegetable oil, to shallow-fry
  • 1/2 cup (150g) garlic aioli
  • 1 tbs chopped dill

Method

STEP 1

Combine the risotto, salmon, half the egg and half the breadcrumbs in a bowl. Season. Divide mixture into 8 portions, then shape each portion into a patty. Place remaining egg and breadcrumbs in separate bowls. Dip each patty in egg, then in breadcrumbs to coat.

STEP 2

Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Add half the patties and cook for 5 mins each side or until golden and heated through. Transfer to a tray lined with paper towel to drain. Repeat with the remaining patties.

STEP 3

Combine aioli and dill in a small bowl. Season. Serve with the risotto cakes. 

Serve with dill and lemon wedges

Dietary information

Nut-free
Peanut-free
Sesame-free


Broccoli, pea and leek baked risotto

These risotto cakes are made using leftovers from our Broccoli, Pea and Leek Baked Risotto. Make a big batch of this base recipe first, then freeze or twist the leftovers to make these tasty risotto cakes.

Nutrition Information

Per Serve

Energy: 3904kJ/934 Cals (45%)

Protein: 26g (52%)

Fat: 59g (84%)

Sat fat: 10g (42%)

Carb: 71g (23%)

Sugar: 6g (7%)

Fibre: 3g (10%)

Sodium: 1211mg (61%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.