Risotto Cakes – Itinerant Chef
Risotto Cakes: Turn leftover risotto into delicious, crispy cakes. Perfect for lunch or dinner, gluten-free option available. Learn the easy recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.itinerantchef.com.
Ingredients
- 1 1/2 cups Leftover Cooled Risotto
- 1 Egg, beaten
- 1 inch squares Mozzarella cheese (1/4 inch thick)
- 1/2 cup (approx) Panko, or gluten free breadcrumbs for coating
- 1 cup (approx) Oil for shallow frying (Canola, sunflower, vegetable oil)
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