Risotto Cakes
One for a light lunch, two for dinner
Servings
3cakes
Servings
3cakes
Ingredients
  • 1 1/2cups Leftover Cooled Risotto
  • 1 Egg, beaten
  • 1 inchsquares Mozzarella cheese1/4 inch thick
  • 1/2cup (approx) Panko, or gluten free breadcrumbs for coating
  • 1cup (approx) Oil for shallow fryingCanola, sunflower, vegetable oil
Instructions
  1. Combine leftover risotto with beaten egg. Mixture should be sticky. If mixture is exceptionally soft, add just enough breadcrumbs to firm it up.
  2. Using wet hands, form 1/2 cup risotto mixture around one cheese square to form a cake, completely enclosing cheese.
  3. Coat risotto cakes with crumbs, pressing to ensure they adhere.
  4. Heat approximately 1/2 inch (1cm) oil in a 10 – 12 inch diameter heavy, deep-sided frying pan, until very hot (surface shimmers, wisps of smoke just beginning to appear). Add the risotto cakes. Watch carefully, and moderate heat to avoid burning. When first side is well browned, turn to brown second side. Remove, and drain on paper towels.
  5. Serve immediately with tomato sauce.
  6. Cooked risotto cakes can be frozen, individually wrapped. Reheat in a toaster oven, or in the microwave at 50% power.