Crispy Risotto Cakes

By Booper-2

Ingredients

• 30 ml (2 tbsp) flat-leaf parsley, chopped
• 30 ml (2 tbsp) fresh basil leaves, sliced thinly
• 15 ml (1 tbsp) lemon zest
• 2 eggs, separated
• Salt and freshly ground pepper, to taste
• Olive oil for frying, as required

Details

Servings 1
Adapted from readersdigest.ca

Preparation

Step 1

Directions

In a bowl, combine the risotto, herbs, lemon zest and egg yolks. Season with salt and pepper.
In another bowl, beat the egg whites until stiff. Fold gently into the first mixture in two batches.
Preheat oven to 200°C / 400°F.
In a large non-stick skillet, heat a little oil over medium-low heat. Pour 3 patties of batter into the pan, using 50 ml (¼ cup) of the mixture for each one. Fry about 5 minutes on each side until crispy and golden. Repeat, making 3 at a time until all the batter has been used. You may add a little oil, if necessary.
Arrange all the patties in a single layer on a baking sheet.
Bake in the oven for 8 minutes or until sizzling.