Risotto Cakes
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
56
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Egg1 cup
Corn (frozen, thawed)1 cup
Bread Crumb (fresh)1 cup
Grated Parmesan1 cup
Canola OilDirections:
1
Watch how to make this recipe
2
In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste
3
Mix to combine well
4
Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet
5
Heat the oil in a large nonstick skillet over medium heat
6
Add the patties and cook until they are golden brown, about 3 to 4 minutes per side
7
Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil
8
Transfer to a serving tray and serve hot