Cauliflower Risotto Cakes

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound cauliflower florets

  • 1 1/2

    cups prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale

  • 2/3

    cup panko (Japanese breadcrumbs)

  • 1/4

    cup chopped flat-leaf parsley

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

  • 2

    ounces shredded fontina cheese

  • 1

    large egg

  • 2

    tablespoons olive oil, divided

  • 2

    tablespoons canola mayonnaise

  • 1

    tablespoon lemon juice

  • 2

    teaspoons minced fresh chives

  • 1

    garlic clove, minced

Directions

Preheat oven to 400°. Pulse cauliflower florets in a food processor until finely chopped. Spread on a baking sheet; bake at 400° for 40 minutes, stirring occasionally. Combine cauliflower, prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale, panko, parsley, salt, pepper, fontina cheese, and egg; shape into 8 (3-inch) patties. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon olive oil and remaining 4 patties. Combine mayonnaise, lemon juice, chives, and minced garlic. Serve with patties.

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