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Salt cod risotto cakes with lemon and olives and salsa verde

Salt_Cod_Risotto_Cakes_0114 ORGANIC ARBORIO

What you need

  • [   ] 250g fresh skinless and boneless cod fillet
  • [   ] 2tb sea salt
  • [   ] 50g unsalted butter
  • [   ] 200g ARBORIO RICE
  • [   ] 75ml dry white wine
  • [   ] 800ml vegetable stock
  • [   ] 4 anchovies in oil
  • [   ] finely chopped
  • [   ] 25g good quality stoned black olives finely chopped
  • [   ] 2 spring onions finely chopped
  • [   ] Juice and zest of 1 Lemon
  • [   ] 1 large egg beaten
  • [   ] little plain flour
  • [   ] fresh breadcrumbs.
For the Salsa Verde
  • [   ] 2 anchovy fillets chopped
  • [   ] ½ tsp Dijon mustard
  • [   ] 1 crushed garlic clove
  • [   ] 1tsp chopped capers
  • [   ] 1tb each of chopped flat leaf parsley
  • [   ] mint and tarragon
  • [   ] 75ml olive oil
  • [   ] lemon wedges to serve
  • [   ] little sea salt

Proposed by: Paul Gaylor


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How to prepare:

Place the cod fillet in a non-corrosive dish, sprinkle over the salt , cover with cling film and place in the fridge for 24 hours.


Remove the fish from the fridge, rinse under little running water, and then dry in a cloth. Cut the cod into small 1 cm dice, place to one side.


Melt the butter in a heavy based pan, add the rice and stir with the butter over a low heat until rice becomes translucent


Add the wine, boil for 2 minutes, add the hot stock and cook as for a classic risotto, until rice is cooked ‘’al dente ‘’ and just tender.


Add the diced cod, spring onion, lemon juice and zest , anchovies and black olives, cover for final 2 minutes, then season to taste.


Transfer to a tray and spread out the rice to enable it to cool, it will be easier to mould if the rice is cold.


Meanwhile make the salsa verde.


Place all the ingredients in a blender and blitz to a coarse puree.


When the rice is cooled, divide into 8 equal size balls , then roll in the palm of your hand and flatten them to form neat patties or cakes
Pass the patties through flour, the beaten egg and finally the breadcrumbs, chill until needed.


Shallow or deep the Fry the cakes in a little olive oil, about 3-4 minutes each side, until golden and crispy.


Dress 2 cakes per serving on a bed of French beans and potatoes dressed in a little of the salsa verde then serve, garnished with the lemon wedges , and a little sprinkling of sea salt.

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