Crispy Risotto Cakes

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

625 ml (2½ cups) cold risotto with Parmesan
30 ml (2 tbsp) flat-leaf parsley, chopped
30 ml (2 tbsp) fresh basil leaves, sliced thinly
15 ml (1 tbsp) lemon zest
2 eggs, separated
Salt and freshly ground pepper, to taste
Olive oil for frying, as required

Directions

  1. In a bowl, combine the risotto, herbs, lemon zest and egg yolks. Season with salt and pepper.
  2. In another bowl, beat the egg whites until stiff. Fold gently into the first mixture in two batches.
  3. Preheat oven to 200°C / 400°F.
  4. In a large non-stick skillet, heat a little oil over medium-low heat. Pour 3 patties of batter into the pan, using 50 ml (¼ cup) of the mixture for each one. Fry about 5 minutes on each side until crispy and golden. Repeat, making 3 at a time until all the batter has been used. You may add a little oil, if necessary.
  5. Arrange all the patties in a single layer on a baking sheet.
  6. Bake in the oven for 8 minutes or until sizzling.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2413

Crispy Risotto Cakes
Crispy Risotto Cakes