Risotto Cakes
With just five ingredients, these leftover risotto cakes are an easy and delicious way to use leftover risotto.
Servings 4
Calories 362kcal
Ingredients
- 2 cups leftover risotto, chilled
- ⅓ cup all-purpose flour
- 2 eggs, beaten
- ¾ cup panko breadcrumbs
- ¼ cup olive oil
Instructions
- Divide the risotto into 4 separate portions and flatten into discs.
- Dredge each in the flour before dipping in the egg mixture and then roll in the breadcrumbs.
- In a large skillet, heat the olive oil over medium heat. Add the cakes to the skillet and fry for 3-5 minutes per side or until golden brown. Serve immediately
Notes
- It's easier to shape risotto into patties when it's cold. If possible, refrigerate the leftover risotto for a few hours or overnight before forming the cakes.
- If the risotto is still too loose after placing in the fridge, add some breadcrumbs and egg to the actual risotto to help it bind together.
- Feel free to experiment with flavors. Add herbs, spices or grated cheese to the risotto mixture for added taste.
- If possible, use a non-stick pan for cooking. This helps prevent them from sticking and ensures an even, golden crust.
Nutrition
Serving: 1cake | Calories: 362kcal | Carbohydrates: 34g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 526mg | Potassium: 43mg | Fiber: 0g | Sugar: 0g