Leftover Risotto Cakes
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2-4 Rice Cakes
- Serves:
- 2
ingredients
- 1 cup leftover rissoto cooked rice, chilled
- 1⁄2 cup shredded parmesan cheese or 1/2 cup mozzarella cheese
- 1 large egg
- 1⁄2 cup Italian style breadcrumbs
- salt and pepper
- vegetable oil
directions
- Heat a large skillet pan with the oil or pan spray like I use.
- In a bowl, stir the egg well. In another bowl, combine the breadcrumbs and the salt and pepper.
- Form round balls from the rice. make a pit in the center of the rice cake and fill it with the shredded cheese. Smooth out the top to keep the cheese inside.
- Dip the rice cake into the egg first and then into the breadcrumbs. Lay them into the heated pan and sautee for about 3 minutes and flip. Cook on the other side until golden brown.
- Garnish with lemon wedges.
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