Risotto Cakes
By exdircomp
good use for left over risotto Great for breakfast - place a poached egg on top of each cake.
I did not bread and fry all. Enjoyed a few of the cakes to the very end of recipe, then wrapped the remaining cakes individually in plastic wrap, placed them in an air-tight freezer zipper bag, then into the freezer. When you want a few, take them out, bread, fry, serve and enjoy. p.s. I froze them only for a couple of weeks. Not sure how long they'd last in the freezer given the delicate ingredients.
Ingredients
- 2 cups of leftover risotto
- 1/4 cup Greek yogurt or sour cream
- 2 extra-large eggs
- 6 tablespoons minced fresh chivesn and 3 TABLESPOONS parsley
- 1 1/2 cups grated Italian fontina cheese (5 ounces)or 1/4 mozerella 1/4 fontina, 1/4 parmesan and 1/4 asiago.
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup panko (Japanese dried bread flakes)
- Good olive oil
Preparation
Step 1
whisk together the yogurt, eggs, chives, cheese, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the left over risotto and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
When ready to cook, preheat the oven to 250 degrees F.
Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot
If you would like a sauce
(1 tbsp sour cream 1 tsp mayo 1/2 tsp of dijon mustard, fresh dill and cucumber and it added the perfect flavor for them