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Risotto Cakes Recipe

Makes 2-dozen bite-sized cakes
Prep Time30 minutes
Total Time30 minutes
Calories:

Ingredients

  • 2 cups leftover risotto any leftover risotto you'd like
  • 1 egg
  • 1-½ cups bread crumbs
  • Olive oil to coat the pan
  • Sea salt and freshly ground black pepper

Instructions

  • Mix 1 egg into the risotto. Set aside.
  • Add the breadcrumbs to a large plate and season them with a bit of salt and pepper.
  • Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
  • Use a 1-¼ inch cookie scoop, or a tablespoon to portion the risotto onto the breadcrumbs, a few at a time. Gently roll them or flip them over in the breadcrumbs to coat them completely.
  • Once the pan and oil are hot, add the coated cakes a few at a time, with a couple of inches between them. You should hear a sizzle when the hit the pan -- if you don't the pan isn't hot enough. Wait for the sizzle!
  • Sauté them until they are nicely browned, about 3 minutes per side.
  • Serve!