Baked Risotto Cakes - the Perfect Solution for Leftover Risotto!
 
Prep time
Cook time
Total time
 
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Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4
Ingredients
  • 1 egg
  • Sea salt and freshly ground pepper.
  • ½-3/4 cup Ian's Gluten-Free Panko (or use raw sesame seeds, if you prefer)
  • 2 cups leftover risotto (well chilled)
Instructions
  1. Preheat the over to 400 degrees and line a rimmed baking sheet with no stick aluminum foil.
  2. Set up your work station next to the baking sheet. You'll need a plate and two shallow bowls. Crack the egg in one bowl and lightly beat the egg, adding a little sea salt and pepper. Put the panko (or the sesame seeds) in the other shallow bowl.
  3. Using a ¼ cup scoop or measuring cup that has been lightly coated with an olive oil spray, pack it with risotto. Then put the scoops of packed risotto onto a plate, and flatten slightly to make small patties.
  4. Dredge each patty in egg, and then in the panko (or sesame seeds) and place on the aluminum foil.
  5. Bake for 15 minutes, and then carefully turn and bake for another 15 minutes. (if they aren't brown enough on top for you, you can either leave them in for another 5 minutes, or turn on the broiler for a minute or two.)
  6. Serve with a healthy green salad for a simple and delicious weeknight meal!
Notes
© 2019 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/baked-risotto-cakes-the-perfect-solution-for-leftover-risotto/