Mushroom And Horseradish Rice Cakes

1. 1

   Mix the cooked risotto with the eggs, spring onions, lemon zest, 2 tsp lemon juice and horseradish. Season.

2. 2

   Heat 1/2 the butter in a large frying pan until sizzling. Add 4 spoonfuls of the rice mixture into the pan and cook over medium heat for 2 mins on each side, flattening, until crisp and golden. Remove and keep warm. Repeat with the remaining butter and rice mixture.

3. 3

   Serve the rice cakes stacked on warm plates with the smoked salmon and sour cream. Garnish with dill sprigs, lemon wedges and reserved spring onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.