Mushroom And Horseradish Rice Cakes

• 250 g pouch cooked mushroom risotto
• 2 medium eggs, beaten
• 100 g spring onions, trimmed and finely chopped
• 1 None lemon zest and 2 tsp juice
• 2 tsp grated horseradish
• 20 g butter
• 4 slices smoked salmon
• 250 g soured cream
• None None dill sprigs and lemon wedges, to garnish

1. Mix the cooked risotto with the eggs, spring onions, lemon zest, 2 tsp lemon juice and horseradish. Season.
2. Heat 1/2 the butter in a large frying pan until sizzling. Add 4 spoonfuls of the rice mixture into the pan and cook over medium heat for 2 mins on each side, flattening, until crisp and golden. Remove and keep warm. Repeat with the remaining butter and rice mixture.
3. Serve the rice cakes stacked on warm plates with the smoked salmon and sour cream. Garnish with dill sprigs, lemon wedges and reserved spring onions.

mushroom risotto, eggs, spring onions, lemon zest, horseradish, butter, salmon, soured cream, dill

Taken from recipes-plus.com/api/v2.0/recipes/17943 (may not work)