Recipe for Meyer Lemon Green Chile Risotto cakes made from leftover risotto.
Course Appetizer
Keyword risotto, lemon
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4-6 cakes
Author Cheri
Ingredients
A great way to use up leftover risotto and create a delicious appetizer or light meal. 1 cup risotto
1teaspoonolive oil
1teaspoonbutter
1eggbeaten
1/2cuppanko 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.