I am enjoying a weekend trip to Ojai Valley Inn and Spa. Such a blessing to come here to this beautiful and peaceful place. I didn’t forget you though! Remember when I made Meyer Lemon Green Chile Risotto? With the leftover risotto I tried making Risotto cakes and they were delicious. It is a great way to use your leftover risotto, no matter what type you have and they are best when you chill the risotto overnight and make them the next day.
Then you dip them in the eggs and then in the panko bread crumbs.
Melt butter and oil over medium high heat in a skillet. Place risotto cakes in the pan and fry until crisp on both sides and heated through.
Thank you for everyone who voted for me on the Homies. I really appreciated it! It is not to late to enter the Zoku Quick Pop contest. I extended it a week because I sort of buried it in the midst of the request for votes. So go over here to enter. Spring is just around the corner and you will have lots of fun creating custom popsicles.
Meyer Lemon Chile Risotto Cakes Recipe
Yield 4 -6 cakes
Recipe for Meyer Lemon Green Chile Risotto cakes made from leftover risotto.
- A great way to use up leftover risotto and create a delicious appetizer or light meal. 1 cup risotto
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- Place your beaton egg in a bowl and the panko crumbs in another bowl side by side.
- Take the chilled risotto and form cakes about 1 1/2 wide and 1/2 inch thick.
- Dip the cakes into the egg and then the crumbs. Thoroughly coat the cakes with both and place on a plate.
- Heat the butter and oil in a skillet over medium heat. Slip the risotto cakes into the pan and pan fry both sides until crisp on the outside and cooked through.
- Serve with a little marinara sauce for dipping, if you'd like.