recipes
Mini Tuna Pea & Mozzarella Risotto Cakes
makes 24
10 min prep
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ingredients
| 2 cups cooked Arborio rice 185g can John West Tuna in Olive oil, lightly drained ½ cup frozen Birds Eye Baby Peas 2 eggs, beaten ½ cup cream 1 cup grated mozzarella cheese ¼ cup grated parmesan cheese Cream cheese and chard leaves, for garnish |
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instructions
step 1
Combine cooked rice with drained John West Tuna, frozen Birds Eye Baby Peas and remaining ingredients. Season with salt and pepper.
step 2
Spoon into greased mini muffin pans and bake in a preheated oven at 190°C for 20 minutes. Serve hot or cold. If serving cold top with ½ teaspoon light cream cheese and 2-3 baby chard leaves.
recipe tip
Mini risotto cakes can be frozen for 1 month. Risotto mixture can also be cooked in 6-8 medium sized muffin pans at 180°C for 30-35 minutes and served as a light meal. Baby chard is available from specialty greengrocers in small hydroponic pots.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 319kJ (76Cal) | 808kJ (193Cal) |
| Protein | 4.1g | 10.4g |
| Fat - Total | 4.4g | 11.3g |
| - Saturated | 2.4g | 6.1g |
| Carbohydrate | 4.9g | 12.3g |
| - Sugars | 0.3g | 0.8g |
| Dietary Fibre | 0.3g | 0.7g |
| Sodium | 58mg | 146mg |
| Potassium | 29mg | 75mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Mini Tuna Pea & Mozzarella Risotto Cakes
Mini Tuna Pea & Mozzarella Risotto Cakes
ingredients
2 cups cooked Arborio rice
185g can John West Tuna in Olive oil, lightly drained
½ cup frozen Birds Eye Baby Peas
2 eggs, beaten
½ cup cream
1 cup grated mozzarella cheese
¼ cup grated parmesan cheese
Cream cheese and chard leaves, for garnish
instructions
step 1
Combine cooked rice with drained John West Tuna, frozen Birds Eye Baby Peas and remaining ingredients. Season with salt and pepper.
step 2
Spoon into greased mini muffin pans and bake in a preheated oven at 190°C for 20 minutes. Serve hot or cold. If serving cold top with ½ teaspoon light cream cheese and 2-3 baby chard leaves.
makes 24 10 min prep recipe tip
Mini risotto cakes can be frozen for 1 month. Risotto mixture can also be cooked in 6-8 medium sized muffin pans at 180°C for 30-35 minutes and served as a light meal. Baby chard is available from specialty greengrocers in small hydroponic pots.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
Judy
28 October 2010 05:37:20 AM
Have made these several times and served them at room temperature with the cream cheese topping. Great!