Crab risotto cakes with broad bean purée

Submitted - Ben
Views - 909
Serves - 6


For the risotto cakes:

50g/2oz butter
450g/1lb arborio rice
splash white wine
900ml/1½ pints warm vegetable stock
100g/ 3½oz sun-dried tomatoes, chopped
1 red chilli, finely chopped
5 spring onions, finely chopped
1 lime, zest only
salt and freshly ground black pepper
200g/7¼oz crab meat, a mixture of white and brown meat
1 tbsp fresh chopped tarragon
plain flour, for rolling
150g/5½oz fresh breadcrumbs
1 free-range egg, beaten
oil, for deep frying

For the broad bean purée:

900g/2lb broad beans, podded, cooked until tender
handful fresh thyme
1 garlic clove
1 lemon, juice only
100ml/4fl oz extra virgin olive oil


Melt the butter in a heavy-based frying pan. Add the rice and cook for 2-3 minutes on a low heat. Once the rice starts to become translucent around the edges, add the wine and cook for a further minute.

Add a ladleful of hot stock. When all the liquid has been absorbed add another ladle and continue doing so until the rice is tender.

Stir in the sun-dried tomatoes, chilli, spring onion, lime zest and season to taste with salt and freshly ground black pepper. Remove from the heat and set aside. Once the rice is cooled, fold in the crab and tarragon.

Divide the rice mixture into six and roll into balls. Flatten each ball slightly to make a patty shape.

Sprinkle the flour and breadcrumbs onto separate plates and beat the egg in a bowl. Dredge the balls in flour, dip into the egg, then roll in the breadcrumbs.

Half-fill a deep, heavy-bottomed saucepan or deep fat fryer with vegetable oil and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Fry the risotto cakes for 3-4 minutes, or until golden-brown then remove from the pan with a slotted spoon and set aside to drain onto kitchen paper.

For the broad bean purée, blend the broad beans, thyme, garlic and lemon in a blender and until smooth.

With the motor still running, pour in the olive oil and blend until smooth.

To serve, spoon some broad bean purée on serving plates and top with the risotto cakes.


Less than 30 mins preparation time