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