For a relaxed, easy lunch or supper, you can make the risotto cakes and the chilli sauce the day before. Then you only have the cook the cakes and warm through the sauce.


  • For the chilli lime sauce:

  • 10g brown sugar

  • 4 fresh red chilli peppers, finely chopped

  • 3gm ginger, finely chopped

  • 6 tablespoons vinegar

  • ¼ litre of sweet white wine

  • Juice of half a lime

  • For the risotto crab cakes:

  • 100g risotto rice

  • 50g crab meat

  • Handful chopped chives

  • 20g tomato concassee (skinned and seeded), chopped

  • Oil for frying

  • 5g butter

  • Handful of salad leaves


  • 1.

    To make risotto crab cakes with sweet chilli lime sauce, first prepare the crab cakes. Take the cooked risotto rice and mix with the crab meat, chives, tomato concassee and season well with salt and pepper.

  • 2.

    Roll the mixture into 40g balls, then flatten slightly so they are ½ inch thick.

  • 3.

    Melt the butter in a pan with the oil until warm then place cakes in the pan and brown evenly on both sides.

  • 4.

    To make the sweet chilli lime sauce, sweat off the red chilli peppers and ginger in a pan, add the brown sugar, vinegar and sweet white wine and reduce for one minute. Leave to cool for a few minutes.

  • 5.

    To serve, place the risotto cakes on a plate topped with salad and serve with the warm sweet chilli lime sauce.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1688kj
  • Fat Total 115g
  • Saturated Fat 9g
  • Protein 10g
  • Carbohydrate 68g
  • Sugar 15g
  • Sodium 178mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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