Risotto Cakes


  • Makes6 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.

This article was originally published on Mar 01, 2009

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