Meyer Lemon Chile Risotto Cakes Recipe
Recipe for Meyer Lemon Green Chile Risotto cakes made from leftover risotto.
Servings 4 -6 cakes
Ingredients
- 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
- salt
- pepper
Instructions
- 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.