Risotto Cakes

By Christina Collins

One of the great indulgences in life is Risotto. But how about risotto cakes? You take one of the most wonderful foods and you can fry it….Mmm Mmm Good.

Risotto cakes are really easy to make. Make your favorite risotto recipe and chill it, form small patties, coat in panko bread crumbs and fry.

I am a big fan of Ina Garten’s Chive Risotto cakes. The recipe is really easy and everyone will think it took you hours of slaving over the stove!

Risotto Cakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Appetizer, Side Dish
Ingredients
  • 2 cups cooked and chilled Risotto (best if left overnight)
  • 1 cup panko flakes
Instructions
  1. Spread the panko in a shallow dish.

  2. Heat about 2 tablespoons of olive oil on med-high heat. 

  3. Form patties out of the risotto and coat in the panko crumbs. 

  4. Place the patties in the oil and cook for about 3 minutes on each side until the risotto cakes are crisp and golden. 

  5. Drain on paper towel and serve hot. 

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