Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a fast dinner or with poached eggs on top for brunch.
From EatingWell: January/February 2011
Yield: 4 servings, 2 risotto cakes
Active Time: 30 minutes
Total Time: 30 minutes
- 1 large egg
- 2 cups cold leftover risotto
- 1 cup coarse dry whole-wheat breadcrumbs (see Tip), divided
- 2 teaspoons extra-virgin olive oil, divided
- Beat egg in a large bowl; stir in risotto and 1/2 cup breadcrumbs. Place the remaining 1/2 cup breadcrumbs in a shallow dish. Form the risotto mixture into eight 21/2-inch cakes (using about 1/4 cup for each cake) and dredge in the breadcrumbs.
- Coat a large nonstick skillet with cooking spray, add 1 teaspoon oil and heat over medium heat. Add the cakes and cook until browned on the first side, 2 to 4 minutes. Turn the cakes over, add the remaining 1 teaspoon oil to the pan and swirl the pan to coat the undersides of the cakes. Cook, reducing the heat if necessary, until browned on the second side, 2 to 4 minutes more.
Tips & Notes
- Tip: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Nutrition Per Serving: 303 calories; 9 g fat (3 g sat, 5 g mono); 59 mg cholesterol; 40 g carbohydrates; 11 g protein; 3 g fiber; 515 mg sodium; 199 mg potassium.
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 fat