Risotto Cakes


Risotto Cakes
Risotto Cakes This is an awesome use of left over Risotto. I used my Lemon Risotto Recipe for these cakes and topped them with my Tilapia Ceviche. Together they make great combination of texture.
Recipe type: side
  • • 1 cup left over cooked Risotto
  • • Salt and freshly ground black pepper
  • • 1 cup all-purpose flour, for dredging
  • • 2 eggs, beaten
  • • 1½ cups panko breadcrumbs
  • • Canola oil, for frying
  2. Form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
  3. In a large skillet, heat ½-inch canola oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve.