Tuesday, 10 April 2012

Pan Fried Risotto Cakes

This recipe evolved from a normal risotto that was too moist to create risotto balls. I had a whole bunch of leftover risotto and wanted to make some kind of yummy finger food/snack. This recipe is the result of that experiment. I was really chuffed with how it turned out - Dale and I pretty much scoffed these down!


1 batch mushroom & bacon risotto (you could use plain parmesan risotto or any other kind you fancy!)
2 eggs, beaten
2 tablespoons plain flour
2 tablespoons stuffing mix
2 handfuls cheese, cut into ½ cm cubes – you can use grated mozzarella if you prefer.
Oil for frying


1. Mix the flour, stuffing mix, cheese and eggs into the risotto. If the mixture is too dry, add a dash of water.

2. Heat 1cm of oil in a pan. Oil is ready when you throw a cube of bread in and it lightly browns in 2 seconds or so. Using either a tablespoon or teaspoon (depending on the size you want your risotto cakes) dollop risotto into the oil. Turn when golden brown on the bottom.

3. When browned on both sides, remove from pan and place on paper towel to drain slightly. Serve immediately with dipping sauces of your liking. These are also great as a side dish to steak/chicken with a salad.

Bon appetite! Sunny xx

1 comment:

Alexandra Sherriff said...

Holy balls these sound excellent.