Wild Alaska Salmon Risotto Cakes Recipe
Wild Alaska Salmon Risotto Cakes Ingredients • 1 x 418g or 2 x 213g cans red or pink Alaska salmon • 2 tbsp olive oil • 300g (10oz) risotto rice • 1 bunch
Ingredients
- 1 x 418g or 2 x 213g cans red or pink Alaska salmon
- 2 tbsp olive oil
- 300g (10oz) risotto rice
- 1 bunch spring onions, trimmed and chopped
- 150ml (¼ pint) dry white wine
- 900ml (1½ pints) hot vegetable or fish stock
- 75g (3oz) frozen petit pois or garden peas
- 8 tbsp finely grated parmesan cheese
- salt and freshly ground black pepper
- 1 egg yolk
- 100g (4oz) instant polenta
- vegetable oil, for frying
- salad leaves, to serve
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