Jersey Royal Potato and Pea Risotto Cakes with Mint Aioli

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.

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).

Add the diced Jersey Royal potatoes and cook for another 5 minutes, stirring occasionally.

Add the Arborio rice to the saucepan and stir to coat with the butter and shallot mixture. Cook for 1 minute, stirring constantly.

If using, pour in the white wine and let it evaporate completely, stirring occasionally.

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.

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.

Shape the Risotto Cakes: Once the risotto is cool enough to handle, form it into 8 equal-sized patties (cakes).

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.

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.

Serve: Serve the crispy Jersey Royal potato and pea risotto cakes immediately, accompanied by the chilled mint aioli.