Mini Tuna, Pea & Mozzarella Risotto Cakes
MAKES 24
PREPARATION 10 minutes
COOKING TIME 20 minutes
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
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 190ºC for 20 minutes. Serve hot or cold. If serving cold top with ½ teaspoon light cream cheese and 2-3 baby chard leaves.
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.
