Salmon and Risotto Rice Fish Cakes

These super tasty fish cakes use a risotto rice to bind them together rather than the traditional potato. I prefer to use wild salmon for this recipe but farmed salmon can be used instead.


  • 100 grams of Wild or Farmed Salmon
  • 100 grams of plain flour
  • zest of 1 lemon
  • 2 eggs
  • wholemeal breadcrumbs
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of finely chopped dill

Ingredients for the Risotto mixture

  • 1 cup of Italian brown risotto rice
  • 1 litre of boiling hot fish stock
  • 1 medium sized red onion
  • 30 grams of lightly salted butter
  • 2 cloves of garlic
  • 3 tablespoons of finely grated Parmesan cheese
  • 1 teaspoon of sea salt
  • 1/2 a teaspoon of freshly ground black pepper
  • 2 tablespoons of finely chopped Dill


Start by making the risotto. Melt the butter in a heavy based large saucepan. Peel and finely chop the red onion and the 2 cloves of garlic and fry in the butter until they have softened and started to caramelize a nice golden colour. Add the brown risotto rice and stir fry for 3 minutes. Add in the boiling hot fish stock a cupful at a time and keep stirring the rice all the time. As each cupful of stock is absorbed by the rice, add another cup full until all the stock has been absorbed and the rice is soft and creamy. This should take around 20 to 25 minutes. At this stage, add in the Parmesan cheese, the finely chopped Dill and the sea salt and freshly ground black pepper. Remove the saucepan from the heat and allow to cool.

Prepare your salmon by removing and discarding any skin or bones. Chop up the salmon as fine as you can.

To make the fish cakes. In a large mixing bowl, add the chopped salmon, lemon zest, 2 eggs – lightly beaten, flour, finely chopped dill and your cooled risotto mixture. Stir everything together so that the salmon is evenly distributed in the mixture. You should get 24 fish cakes out of this amount. Divide the mixture evenly into 20 pieces and shape each piece into a disc around 3/4 inch thick. Coat each of your fish cakes with the wholemeal breadcrumbs and place in your refrigerator for 20 minutes to firm up.

Heat the extra virgin olive oil in a frying pan and fry your fish cakes for 1 minute on each side. Crisping up the breadcrumbs and just cooking through the salmon.

Serve as a starter to a fish meal with some dressed salad leaves or these are also good party food with a sweet chilli dipping sauce.


Source by Delia Craddock

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