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Hot-smoked salmon risotto cakes

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  • High in protein
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free

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.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Hot-smoked salmon risotto cakes

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. Step 3

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

    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.

    Serve with dill and lemon wedges

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%)