Mushroom And Horseradish Rice Cakes - cooking recipe

Ingredients
    250 g pouch cooked mushroom risotto
    2 medium eggs, beaten
    100 g spring onions, trimmed and finely chopped
    1 None lemon zest and 2 tsp juice
    2 tsp grated horseradish
    20 g butter
    4 slices smoked salmon
    250 g soured cream
    None None dill sprigs and lemon wedges, to garnish
Preparation
    Mix the cooked risotto with the eggs, spring onions, lemon zest, 2 tsp lemon juice and horseradish. Season.
    Heat 1/2 the butter in a large frying pan until sizzling. Add 4 spoonfuls of the rice mixture into the pan and cook over medium heat for 2 mins on each side, flattening, until crisp and golden. Remove and keep warm. Repeat with the remaining butter and rice mixture.
    Serve the rice cakes stacked on warm plates with the smoked salmon and sour cream. Garnish with dill sprigs, lemon wedges and reserved spring onions.

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