Ingredients

• 1/3 cup sour cream
• 2 teaspoons horseradish cream
• 1 cup dried risoni pasta
• 1 teaspoon dried thyme
• 1/2 cup dried breadcrumbs
• 1 egg, lightly beaten extra-light olive oil, for frying
• 200g sliced smoked salmon
• 1 Lebanese cucumber, peeled into ribbons
• 40g baby rocket

Method

• Step 1 Combine sour cream and horseradish in a bowl. Cover and refrigerate until ready to serve. Cook risoni in a large saucepan of boiling salted water, following packet directions, until tender. Drain and transfer to a large bowl.
• Step 2 Add thyme to risoni and stir to combine. Set aside for 5 minutes to cool slightly. Add breadcrumbs and egg. Season with salt and pepper. Mix well.
• Step 3 Pour oil into a large, non-stick frying pan to cover the base. Heat over medium-high heat. Using 1/3 cup risoni mixture per cake, spoon mixture into pan. Using a spoon, flatten each to 1cm-thick. Cook, in batches, for 3 minutes each side or until crisp and golden, adding more oil as necessary. Transfer to a plate lined with paper towel.
• Step 4 Place 2 risoni cakes on each serving plate. Top with salmon, cucumber and a dollop of horseradish cream. Season with pepper. Serve with rocket.