| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 10g | 3g | 20g |
| sugars | fibre | protein | salt |
| 2g | 3g | 15g | 1.5g |
Why I Love British Smoked Haddock and Pea Risotto Cakes
Perhaps, you’ve heard of the saying, “Consider yourself at home”. Well, this Smoked Haddock and Pea Risotto Cakes recipe does just that; it opens the door to a comforting and tantalising experience of homey British cuisine right from the heart of your kitchen. I’m Jake Thompson and I can’t wait to share why I adore this mouthwatering recipe.
Comfort in Every Bite
Growing up in Nebraska, heartwarming dishes such as corn casseroles and beef stews were staples on our family table. Therefore, embracing comfort in cooking has always been a strong influence in my recipes. The Smoked Haddock and Pea Risotto Cakes recipe fits right into that category. Just like a warm hug, every bite releases the soothing flavours that comfort and fulfil.
Farm-fresh and Homely
The beauty of this recipe lies in the freshness of the ingredients. The smoked haddock, the sweet peas, the aromatic onion and garlic – all create a symphony of flavours that remind me of the farm-to-table freshness I experienced growing up in the Midwest. You can savour the freshness in every bite, remembering the path from harvest to kitchen.
British Culinary Excursion
While I am grounded in Midwestern cooking, I love exploring other cuisines. This British recipe of Smoked Haddock and Pea Risotto Cakes is a perfect example of that. It’s a delightful diversion away from the expected, immersing you in the rich and diverse culinary tapestry of Great Britain. Reminiscent of a traditional fish cake, it pairs beautifully with a crisp Caesar salad for a light and refreshing meal.
During my culinary adventures, I’ve been deeply inspired by British chef Jamie Oliver. His passion for simplicity and fresh produce resonates with my cooking philosophy. While this recipe isn’t directly inspired by him, his influence echoes throughout.
The end result of this delicious journey is a plateful of flavorful, smoky, and creamy Smoked Haddock and Pea Risotto Cakes that will leave you yearning for seconds. When you dig into these risotto cakes, you taste tradition, exploration, but most of all, you taste comfort – beautifully echoing all the meals I cherish from my childhood.
What You’ll Need
<li>2 cups of smoked haddock</li>
<li>1 cup of Arborio rice</li>
<li>3 cups of fish stock</li>
<li>1 onion, finely chopped</li>
<li>2 cloves of garlic, minced</li>
<li>1 cup of frozen peas</li>
<li>1/4 cup of white wine</li>
<li>1/2 cup of grated Parmesan cheese</li>
<li>2 tablespoons of butter</li>
<li>1 tablespoon of olive oil</li>
<li>1/2 cup of all-purpose flour</li>
<li>2 eggs, beaten</li>
<li>1 cup of breadcrumbs</li>
<li>Salt and pepper to taste</li>
<li>Vegetable oil for frying</li>
</ul>
Method
<h3>Step One</h3>
<p>Heat the olive oil in a pan over medium heat. Add in the finely chopped onion and minced garlic, sauté until they soften and become fragrant.</p>
<h3>Step Two</h3>
<p>Add Arborio rice to the pan, stir well to coat the rice with oil. Pour in the white wine and let it simmer until it has completely evaporated.</p>
<h3>Step Three</h3>
<p>Gradually add in the fish stock, one cup at a time. Allow each cup to absorb fully before adding another. Keep stirring the rice consistently to prevent it from sticking to the bottom of the pan.</p>
<h3>Step Four</h3>
<p>Once all the stock has been absorbed and the rice is creamy, add in the smoked haddock, frozen peas, butter, and Parmesan cheese. Stir well until everything is evenly distributed. Season with salt and pepper.</p>
<h3>Step Five</h3>
<p>Remove the risotto from heat and let it cool down. Once cooled, shape the risotto into small cakes.</p>
<h3>Step Six</h3>
<p>Prepare three bowls, one with flour, the second one with beaten eggs, and the last one with breadcrumbs. Dip each risotto cake first into the flour, then in the egg, and lastly roll them in the breadcrumbs.</p>
<h3>Step Seven</h3>
<p>Heat vegetable oil in a frying pan over medium-high heat. Fry each risotto cake until golden brown on each side. Once cooked, place them on a paper towel to remove excess oil.</p>
<h3>Step Eight</h3>
<p>Serve the Smoked Haddock and Pea Risotto Cakes hot, with a side of fresh salad or sauce of your choice. Enjoy!</p>
