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