Entertaining

Mini Tuna Pea & Mozzarella Risotto Cakes

Description

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

Prep time: 10 mins

Cook time: 20 mins

Makes: 24

Ingredients

  • 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

Instructions

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
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Featured in this recipe

  • Tuna Olive Oil Blend 185g

    Tuna Olive Oil Blend 185g

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