Risoni cakes with salmon

Risoni cakes with salmon

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  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Featured in
Pasta recipes, Smoked salmon recipes


  • 1/3 cup sour cream
  • 2 teaspoons horseradish cream
  • 1 cup dried risoni pasta
  • 1 teaspoon dried thyme
  • 1/2 cup 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


  • Step 1
    Combine sour cream and horseradish in a bowl. Cover and refrigerate until ready to serve. Cook risoni in a large saucepan of boiling salted water, following packet directions, until tender. Drain and transfer to a large bowl.
  • Step 2
    Add thyme to risoni and stir to combine. Set aside for 5 minutes to cool slightly. Add breadcrumbs and egg. Season with salt and pepper. Mix well.
  • Step 3
    Pour oil into a large, non-stick frying pan to cover the base. Heat over medium-high heat. Using 1/3 cup risoni mixture per cake, spoon mixture into pan. Using a spoon, flatten each to 1cm-thick. Cook, in batches, for 3 minutes each side or until crisp and golden, adding more oil as necessary. Transfer to a plate lined with paper towel.
  • Step 4
    Place 2 risoni cakes on each serving plate. Top with salmon, cucumber and a dollop of horseradish cream. Season with pepper. Serve with rocket.


  • 1726 kj


  • 13g

    Fat Total

  • 6g

    Saturated Fat

  • 23g


  • 824.76mg


  • 2g

    Carbs (sugar)

  • 50g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Image credit: Steve Brown
  • Publication: Super Food Ideas

Source: taste.com.au


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