It's a rare day when we actually have leftover risotto, but today happens to be that day. I've had these little puppies on the back of my mind for quite some time after seeing them on a recent episode of The Next Iron Chef. Crunchy on the outside, creamy on the inside....delish.
I did not follow a recipe so here is what I did:
Risotto Cakes
Leftover Mushroom Risotto (it was about 2 cups)
1 egg
2 T. flour
2 T. Parmesan
1 T. grated onion
1/2 clove minced garlic
salt/pepper to taste
Mix everything together and form patties. Fry in oil until the sides are crispy and brown, about 5 minutes per side. Serve hot*!
* Because of the baby, I usually try to cook dinner during the day when she is asleep, so I cooked these in the morning and plan to re-heat in the oven and serve them with Chicken Piccata and a green salad. Bon Appetit!
I did not follow a recipe so here is what I did:
Risotto Cakes
Leftover Mushroom Risotto (it was about 2 cups)
1 egg
2 T. flour
2 T. Parmesan
1 T. grated onion
1/2 clove minced garlic
salt/pepper to taste
Mix everything together and form patties. Fry in oil until the sides are crispy and brown, about 5 minutes per side. Serve hot*!
* Because of the baby, I usually try to cook dinner during the day when she is asleep, so I cooked these in the morning and plan to re-heat in the oven and serve them with Chicken Piccata and a green salad. Bon Appetit!
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1 comment:
Wow that does look delish! Well, except for the mushroom part. Those mushroom loving folks will truly love it! Just replace it with something like squash or anything else and it will be superb! Love ya, Auntie Claudia
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