Two-for-One: Risotto Cakes

If you find you have leftover risotto from the Risotto with Cherry Tomatoes, Green Beans & Basil, try these risotto cakes. This recipe is a little looser than most, as when I tested it, the amounts I had leftover and the amount of bread crumbs needed varied quite a bit.  Also, if you are planning on using the risotto above for leftovers the next day, leave the beans out, as they don’t work well in this recipe.

For every person:
1 cup cooked risotto
1/2 egg
2-4 tablespoons of bread crumbs
2 teaspoons of olive oil

Combine all ingredients using the smaller amount of bread crumbs.  If you are only cooking for one person, crack the egg into a bowl and scramble it.  Only use half of the egg.  The risotto mixture should be firm and not too sticky.  To do a test run, heat up a skillet to medium high heat, add a little oil and drop a small patty onto the skillet.  If it sticks or flattens out too much, it needs more bread crumbs.  When you are satisfied with the amount of bread crumbs, form the mixture into 2 1/2 – 3-inch wide patties about 1/2 inch thick and place them carefully into the hot skillet.  Turn when they are golden brown on one side and brown the second side.  About 4 minutes each side.

Serve with a green salad and fresh tomato slices with herbs.

Chef Annie
Enjoying tasty leftovers for lunch

© 2008 Baggywrinkle Publishing

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