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6 to 6 servings
- 2 cups cold Lemon Grass Risotto
- 250 g cooked salmon , flaked
- 1/4 cup chopped green onion
- 1/2 cup all-purpose flour
- 2 eggs , beaten
- 2 cups panko , (Japanese bread crumbs) or fresh (not toasted) bread crumbs
- salt , to taste
- black pepper , to taste
- vegetable oil , for frying
- Combine risotto, salmon and green onion, and mix well to combine. Scrape out onto a plate and divide into 6 equal mounds. Line a tray or baking sheet with plastic wrap. Use wet hands to shape risotto into cakes about 3⁄4 in (2 cm) thick. Lay on prepared tray, wrap in plastic and chill until firm – ideally overnight. (If your kids prefer two-bite cakes that they can pick up and eat with their fingers, it’s OK to make different sizes.)
- Preheat oven to 300°F (150°C). Now create an assembly line: Measure flour onto a plate and season well with salt and pepper. Place eggs in a shallow bowl. Measure panko onto another plate. One at a time, dredge each risotto cake in seasoned flour, dip into beaten eggs, then coat with panko. Set aside and repeat until all risotto cakes are coated.
- In a non-stick pan over medium low, heat 2 tbsp (30 mL) oil. Working in batches, fry risotto cakes 2 to 3 minutes per side or until golden. Place on a baking sheet in the oven to keep warm while you fry the rest, adding more oil to the pan as needed.
- To make sauce, combine mayonnaise, yogurt, lemon juice, hot sauce and paprika in a bowl and whisk until uniformly combined. Serve with risotto cakes.