Name: Sweetcorn Risotto Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 6 spring onions, sliced; 2 garlic cloves, crushed; 400 g risotto rice; 1 liter vegetable stock; 120 g sweetcorn, defrosted; 2 tablespoons parmesan cheese; 2 tablespoons plain flour; 2 tablespoons olive oil, for frying

Recipe by PinkCherryBlossom

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From love it magazine, a great lunch box filler or simple evening meal.

Ready In:: 1hr
Serves:
Units:

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ingredients

2 tablespoons olive oil
6 spring onions, sliced
2 garlic cloves, crushed
400 g risotto rice
1 liter vegetable stock
120 g sweetcorn, defrosted
2 tablespoons parmesan cheese
2 tablespoons plain flour
2 tablespoons olive oil, for frying

directions

Place the 2 tbsp olive oil in a pan and fry the onion and garlic until soft.
Add the rice and mix well, add the stock a little at a time and stirring until all the stock has been used.
Add the sweetcorn and cheese and mix well.
Refrigerate mix until cold and mold into patties, dusting each with flour.
Shallow fry the cakes in the extra olive oil until brown on both sides (about 4 mins).

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