Risoni cakes with salmon

Detailed step-by-step description of how to cook the dish "Risoni cakes with salmon". Try it by all means

Recipe «Risoni cakes with salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup sour cream, 2 tsp horseradish cream, 1 cup dried risoni pasta, 1 tsp dried thyme, 1/2 cup dried breadcrumbs , 1 egg, lightly beaten extra-light olive oil, for frying, 200g sliced smoked salmon, 1 Lebanese cucumber, peeled into ribbons , 40g baby rocket.

Ingredients:

• 1/3 cup sour cream 
• 2 tsp horseradish cream 
• 1 cup dried risoni pasta 
• 1 tsp dried thyme 
• 1/2 cup dried breadcrumbs 
• 1 egg, lightly beaten extra-light olive oil, for frying 
• 200g sliced smoked salmon 
• 1 Lebanese cucumber, peeled into ribbons 
• 40g baby rocket 

Instructions

1. Combine sour cream and horseradish in a bowl. Cover and refrigerate until ready to serve. Cook risoni in a large saucepan of boiling salted water, following packet directions, until tender. Drain and transfer to a large bowl.
2. Add thyme to risoni and stir to combine. Set aside for 5 minutes to cool slightly. Add breadcrumbs and egg. Season with salt and pepper. Mix well.
3. Pour oil into a large, non-stick frying pan to cover the base. Heat over medium-high heat. Using 1/3 cup risoni mixture per cake, spoon mixture into pan. Using a spoon, flatten each to 1cm-thick. Cook, in batches, for 3 minutes each side or until crisp and golden, adding more oil as necessary. Transfer to a plate lined with paper towel.
4. Place 2 risoni cakes on each serving plate. Top with salmon, cucumber and a dollop of horseradish cream. Season with pepper. Serve with rocket.