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Risoni cakes with salmon
Risoni cakes with salmon
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 77.55 gm sour cream
  • 2 tsp horseradish cream
  • 250.00 ml dried risoni pasta
  • 1 tsp dried thyme
  • 125.00 ml dried breadcrumbs
  • 1 egg, lightly beaten extra-light olive oil, for frying
  • 200g sliced smoked salmon
  • 1 Lebanese cucumber, peeled into ribbons
  • 40g baby rocket
Instructions:
  • Mix the sour cream and horseradish in a bowl, then cover and chill until serving. Cook the risoni in a large saucepan of boiling salted water according to package instructions until tender. Drain and transfer to a large bowl.
  • Combine thyme with risoni, let cool for 5 minutes. Add breadcrumbs, egg, salt, and pepper. Mix thoroughly.
  • Drizzle oil in a large non-stick frying pan to coat the base and heat over medium-high heat. Spoon 1/3 cup of risoni mixture per cake into the pan and flatten each to 1cm thickness using a spoon. Cook in batches for 3 minutes on each side until crispy and golden, adding more oil if needed. Transfer to a plate lined with paper towel to drain.
  • On each plate, arrange 2 risoni cakes and layer with salmon, cucumber, and a spoonful of horseradish cream. Sprinkle with pepper and garnish with rocket before serving.

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