Risotto Cakes
Crispy golden cakes made from leftover risotto, seasoned with rosemary and fried until crunchy outside and creamy inside. A quick and satisfying snack or side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 2 cups leftover risotto
- ½ cup all-purpose flour
- 1 tbsp fresh rosemary
- ½ tsp salt
- 3 tbsp olive oil
Instructions
- 1
In a bowl, combine 2 cups leftover risotto, 1/2 cup flour, 1 tbsp chopped rosemary, and 1/2 tsp salt. Mix until well combined; the mixture should hold together when pressed.
- 2
Shape the mixture into 4 equal patties, about 1/2 inch thick. If the mixture is too sticky, lightly flour your hands.
- 3
Heat 3 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the patties in a single layer, working in batches if needed.
- 4
Cook until golden brown and crispy on the bottom, about 3-4 minutes. Flip and cook the other side until golden and heated through, another 3-4 minutes.
- 5
Transfer to a paper towel-lined plate to drain excess oil. Serve warm, optionally with a sprinkle of extra salt or a dollop of sour cream.
Tools you’ll need
- Large skillet
- Mixing bowl
- Spatula
- Paper towels
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