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Spanish salsa risotto cakes

Yields3 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

This recipe uses a tasty store brought risotto mix to make tasty and healthy risotto cakes.

Spanish salsa risotto cakes recipe

Risotto cakes:
 1 Spanish salsa
 2 cups hot water
 100 g Spanish chorizo cooked/smoked sausage, diced
 1 egg, whisked
 100 g feta cheese, crumbled
 ⅓ cup sun dried tomatoes, diced
 ⅓ cup parsley, roughly chopped
 1 cup plain flour
 1 box coat ‘n cook original
 natural avocado cooking oil
Spanish salsa:
 1 cup tomatoes, chopped
 ⅓ cup olives, chopped (pits removed)
 ¼ cup parsley, chopped
 2 tsp white wine vinegar
 1 garlic clove, crushed
 Drizzle of avocado oil
 Salt, to taste
Serve with:
 A green salad (optional)
 Lemon wedges

Prepare the store brought supergrain risotto: Add 1 ½ tablespoons of oil to a large frying pan over medium heat. Add the sachet mix and fry for 1 minute, until lightly browned. Add 2 cups of hot water and stir well. Cover with a lid, turn heat down to low and simmer for 15 minutes, stirring to prevent sticking to the bottom. Remove the lid and cook for a further 5 minutes or until grains are tender and all the liquid is absorbed. Remove from heat and let cool.


Meanwhile, make the salsa: combine all ingredients in a bowl. Season with salt and vinegar to taste.


Preheat the oven to 200°C. Line a baking tray with baking paper.


To make the risotto cakes: add supergrain risotto to a large bowl. Add chorizo, eggs, feta cheese, sun dried tomatoes, parsley and flour and mix well to combine. Place bowl in the fridge for 25 minutes, to firm up the mixture.


Wet hands and shape the prepared risotto mix into cakes. Add Diamond coat ‘n cook to another bowl, add risotto cakes and cover well. Place prepared risotto cakes on the tray and drizzle with oil.


Bake for 20-25 minutes, flipping halfway, until golden and crispy.


Serve risotto cakes warm with Spanish salsa, a green salad and lemon wedges. Yum!

Nutrition Facts

Servings 0

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