Jersey Royal Potato and Pea Risotto Cakes with Mint Aioli

Crispy and flavourful risotto cakes made with creamy Jersey Royal potatoes, sweet peas, and parmesan cheese, served with a refreshing homemade mint aioli. A perfect light lunch showcasing Jersey's fantastic produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

735 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.80/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner•Snack•Dessert

Cuisine:

Jersey•Italian

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Peeled and diced)

£2.75

200gArborio Rice

£0.70

150gFresh or Frozen Peas

£0.60

1litreVegetable Broth(Warm)

£1.00

2tbspJersey Butter

£0.35

1Shallot(Finely chopped)

£0.25

100mlDry White Wine(Optional)

£0.80

50gParmesan Cheese(Grated)

£1.50

2tbspFresh Parsley(Chopped)

£0.40

1Egg(Lightly beaten)

£0.30

50gPlain Flour(For coating)

£0.10

50gBreadcrumbs(For coating (panko or fresh))

£0.30

2tbspOlive Oil(For frying)

£0.20

To tasteSalt

£0.05

To tasteBlack Pepper

£0.10

100gJersey Mayonnaise(For the aioli)

£1.20

2tbspFresh Mint Leaves(Chopped, for the aioli)

£0.40

1Garlic Clove(Minced, for the aioli)

£0.10

1tspLemon Juice(For the aioli)

£0.10

Total Cost

£11.20

£2.80 per serving

Instructions

1.
Prepare the Mint Aioli: In a food processor or using an immersion blender, combine the Jersey mayonnaise, chopped mint, minced garlic, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to serve.
2.
Prepare the Risotto: Melt Jersey butter in a large saucepan over medium heat. Add the chopped shallot and cook until softened but not browned (about 5 minutes).
3.
Add the diced Jersey Royal potatoes and cook for another 5 minutes, stirring occasionally.
4.
Add the Arborio rice to the saucepan and stir to coat with the butter and shallot mixture. Cook for 1 minute, stirring constantly.
5.
If using, pour in the white wine and let it evaporate completely, stirring occasionally.
6.
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and cooked al dente.
7.
Stir in the peas and grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley. Let the risotto cool slightly.
8.
Shape the Risotto Cakes: Once the risotto is cool enough to handle, form it into 8 equal-sized patties (cakes).
9.
Coat the Cakes: Place the flour, beaten egg, and breadcrumbs into separate shallow dishes. Dip each risotto cake into the flour, then the egg, and finally the breadcrumbs, ensuring they are fully coated.
10.
Fry the Risotto Cakes: Heat olive oil in a large skillet over medium heat. Fry the risotto cakes for 3-4 minutes per side, or until golden brown and crispy. Alternatively, you can shallow fry in a pan. Be careful not to overcrowd the pan.
11.
Serve: Serve the crispy Jersey Royal potato and pea risotto cakes immediately, accompanied by the chilled mint aioli.

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My Notes

Nutrition Information

Nutrition per serving (340g)

735 kcal / 3075 kJ

Carbs

79g

30% of RDA

Fat

34g

49% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For extra crispy risotto cakes, chill them in the refrigerator for at least 30 minutes before coating and frying.

You can add other seasonal vegetables to the risotto, such as asparagus or broad beans.

Make sure the vegetable broth is warm to help the risotto cook evenly.

If you don't have mayonnaise, you can substitute with Greek yogurt or crème fraîche for a tangier aioli.

Cooking Equipment

Large saucepan

Baking sheet

Food processor or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy risotto cakes, chill them in the refrigerator for at least 30 minutes before coating and frying.

You can add other seasonal vegetables to the risotto, such as asparagus or broad beans.

Make sure the vegetable broth is warm to help the risotto cook evenly.

If you don't have mayonnaise, you can substitute with Greek yogurt or crème fraîche for a tangier aioli.

Jersey Royal Potato and Pea Risotto Cakes with Mint Aioli

Ingredients

Instructions