Salt cod risotto cakes with lemon and olives

4 September 2017 by
First published: 21 September 2017

Salt cod risotto cakes with lemon and olives

Dinner is served with these salt cod risotto cakes with lemon and olives.

It’s National Rice Week and we’re celebrating by whipping up some of our favourite rice-based recipes. These salt cod risotto cakes with lemon and olives are best served on a French bean and potato salad, drizzled with some salsa verde.

The cod cakes and the salsa verde can be made up to two days in advance prior to serving.

Ingredients (serves 4)

250g fresh skinless and boneless cod fillet

2tbsp sea salt

50g unsalted butter

200g Riso Gallo Traditional Risotto Rice

75ml dry white wine

800ml vegetable stock

4 anchovies in oil, finely chopped

25g good quality stoned black olives, finely chopped

2 spring onions, finely chopped

Juice and zest of 1 Lemon

1 large egg, beaten

Little plain flour

Fresh breadcrumbs

For the salsa verde

2 anchovy fillets, chopped

½tsp Dijon mustard

1 garlic clove, crushed

Juice of ½ lemon

1tsp capers, chopped

1tbsp each of chopped flat leaf parsley, mint and tarragon

75ml olive oil

Lemon wedges to serve

Little sea salt


Place the cod fillet in a non-corrosive dish, sprinkle over the salt, cover with cling film and place in the fridge for 24 hours to cure.

Remove the fish from the fridge, rinse under little running water, and then dry in a cloth. Cut the cod into small 1 centimetre dice, place to one side.

Melt the butter in a heavy based pan, add the rice and stir with the butter over a low heat until rice becomes translucent.

Add the wine, boil for 2 minutes, add the hot stock and cook as for a classic risotto, until rice is cooked al dente and just tender.

Add the diced cod, spring onion, lemon juice and zest, anchovies and black olives, cover for final 2 minutes, then season to taste.

Transfer to a tray and spread out the rice to enable it to cool, it will be easier to mould if the rice is cold.

Meanwhile make the salsa verde. Place all the ingredients in a blender and blitz to a coarse purée.

When the rice is cooled, divide into 8 equal size balls, then roll in the palm of your hand and flatten them to form neat patties or cakes.

Pass the patties through flour, the beaten egg and finally the breadcrumbs, chill until needed.

Shallow or deep the Fry the cakes in a little olive oil, about 3-4 minutes each side, until golden and crispy.

Dress 2 cakes per serving on a bed of French beans and potatoes dressed in a little of the salsa verde then serve, garnished with the lemon wedges, and a little sprinkling of sea salt.

Recipe courtesy of National Rice Week

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Salt cod risotto cakes with lemon and olives
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