Pumpkin and Risotto Cakes

Pumpkin and Risotto Cakes

Photo by Joanne B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2⅔

    cup chilled risotto (from Roasted Pumpkin and Herb Risotto - see related recipe)

  • 100

    g fetta, crumbled

  • 2

    tablespoons olive oil

  • crusty bread, to serve

Directions

Combine risotto and fetta. Shape into 8 rice cakes. Heat oil in a large non-stick frying pan over medium-high heat. Cook risotto cakes, in 2 batches, for 3 to 4 minutes on each side or until golden. Serve with crusty bread and salad


Nutrition

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