Risotto cakes

    20 min

    Make these delicious crispy risotto cakes whenever you have any leftover risotto! They taste even better if the risotto is flavoured with mushrooms or vegetables.

    3 people made this

    Serves: 4 

    • 200g leftover risotto
    • salt and freshly ground black pepper
    • 1 tablespoon wholemeal flour
    • 1 egg, beaten
    • 80g breadcrumbs, or as needed
    • 2 tablespoons olive oil or coconut oil, for frying

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Season the risotto from the previous day with salt and pepper; stir in flour.
    2. Form risotto mixture into balls and press down to flatten.
    3. Dip each risotto cake into beaten egg, then roll in breadcrumbs to coat all sides.
    4. Heat oil in a large pan over medium heat; add risotto cakes and fry on both sides until golden brown and crisp.

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