Do you always make too much risotto and get bored of eating the leftovers or not quite how to get creative with it? Before you throw your leftover risotto in the bin, check out this recipe for salmon and pea arancini cakes. See your leftovers transformed into risotto patties with a delicious crunchy breadcrumb coating, making them crispy on the outside and soft and gooey in the middle. Not only are these a budget friendly family meal, but they’re the perfect tasty way to reduce your household food waste.
Research conducted by government agency Wrap, found that UK households waste nearly a staggering 7 million tonnes of food. This is the equivalent in monetary terms to £700 per family every year with the total cost at £12.5 billion. I found these figures shocking and very upsetting. When you take into account the food waste from supermarkets, restaurants and other sources this figure comes close to 15 million tonnes of food wasted in the UK every year.
I hate food waste and always make use of leftovers as much as possible. If I can’t use them then if possible I fill up some foil takeaway boxes and pop them in the freezer with a label on top. When I made this simple risotto last week using frozen salmon from the selection available from Iceland, there was a considerable amount left over. I put my thinking cap on and decided to rustle up some arancini cakes, which are risotto balls that are coated in breadcrumbs and fried. Mine are more in line with ‘Jemma portion sizes’ instead of traditional arancini balls, hence why I called them cakes.
Delicious risotto patties made with salmon and peas coated in breadcrumbs, making them crispy on the outside and soft and gooey in the middle.
- 260g/2 Iceland Atlantic Salmon Fillets
- 500g arborio risotto rice
- 1 onion diced
- 125g Mozarella
- 2 tsp dried oregano
- Juice and zest of 1 lemon
- 2 litres warm vegetable stock
- 50g frozen peas
- knob of butter
- 2 tbsp fresh chives chopped
- 2 eggs
- plain flour for dusting
- 3 slices of white bread
Preheat the oven to 180 degrees. Bake the salmon on a non-stick baking tray in the oven for 10-15 minutes. When cooked remove the skin and flake into bite-size pieces.
On a low to medium heat, sweat the diced onion in the butter for 8-10 minutes. Pour in the arborio rice and coat with the butter and onions.
Next, add a ladleful of warm vegetable stock and stir. When the stock is absorbed, add some more stock. Keep adding more stock until it the rice is cooked.
When the rice is nearly cooked, sprinkle in the dried oregano, chopped chives, frozen peas, lemon juice, mozzarella cheese, and salmon.
Season to taste and set aside to cool.
Beat 2 eggs in a bowl, pour some plain flour into a bowl and whizz up the bread in a food processor to produce breadcrumbs.
Once cool, shape the risotto into patties and then cover them in the flour, egg and then breadcrumbs.
Heat some oil in a heavy bottomed pan and shallow fry the arancini patties until golden brown on each side.
Once cooked, drain the excess oil on some kitchen roll before serving.
With an energetic toddler, having a well-stocked freezer full of meat, fish and vegetables is a must. Having food on standby takes some of the pressure off when I haven’t had a chance to pop out to do the weekly shop yet. Plus, frozen food from Iceland is such high because it’s frozen almost immediately which locks in the freshness. Also, I love that it helps to reduce food waste as well – it’s a win-win!
The recipe instructions include the time to cook the risotto, but if you have that already made then the actual arancini take no time at all to make. These are so much fun to create that I think kids would love to get stuck in making the arancini cakes once the risotto is cool enough.
Do you get stuck for ideas when it comes to reinventing leftovers? What are your thoughts on the issues surrounding food waste?
*This recipe was commissioned by Iceland, but all opinions are my own.