Alive and Cooking

Red Bean Risotto Cakes

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(Makes 12-16)
200g red kidney beans, soaked overnight in cold water
200g Arborio rice
1 Spanish (red) onion, finely chopped
1 clove garlic, finely chopped
1 red chilli, finely chopped
8 sage leaves, chopped
¼ preserved lemon, flesh removed then finely chopped
1 litre water


Place the pre-soaked red beans into a saucepan with 500ml of water. Bring to the boil and simmer for 45 minutes.
In a baking tray, pour in the raw rice, onion, garlic, chilli, sage and lemon. Pour in 500ml of water (add more to cover the rice mixture if required). Mix through. Tightly seal with aluminium foil. Place into a preheated oven at 200°C for 15-20 minutes.
Drain excess water from the red beans. Using a stick mixer, blend the beans to a paste.
Combine the cooked rice with the red bean paste and mix thoroughly. Using moistened hands, form into patties and place onto an oiled baking tray.
Place into a preheated oven at 200°C for 10 minutes or until golden brown.

Red Bean Risotto Cakes