Mini Tuna Pea & Mozzarella Risotto Cakes


Try these little risotto cakes at your next party, they are sure to impress!

Prep time:10 mins

Cook time:20 mins

Makes: 24


  • 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.

Tasty Tip!

Mini risotto cakes can be frozen for 1 month.

Mini Tuna Pea  Mozzarella Risotto Cakes
Average user rating:
  • 5

Featured in this recipe

  • Baby Peas 500g

    Baby Peas 500g

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