Leftover Risotto Cakes
Transform your dinner leftovers into a show-stopping appetizer or light meal with these irresistibly crispy Leftover Risotto Cakes. Perfectly golden on the outside and creamy on the inside, these cakes are packed with savory flavors from Parmesan cheese and fresh parsley. The recipe includes a simple breading technique and pan-frying method that elevates leftover risotto into a gourmet dish in just 20 minutes. Serve them warm with a dollop of marinara or sour cream for an easy, crowd-pleasing treat. Ideal for reducing food waste and delighting your taste buds, these risotto cakes are a must-try for fans of quick, creative comfort food!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups Leftover risotto
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the leftover risotto, 1 egg, Parmesan cheese, chopped parsley, salt, and black pepper. Mix until all ingredients are evenly incorporated.
Using clean hands, form the mixture into small patties about 2-3 inches in diameter and 1 inch thick. Place the patties on a plate or tray and set aside.
Prepare a breading station by beating the remaining egg in one shallow bowl and placing the breadcrumbs in another shallow bowl.
Dip each risotto cake into the beaten egg, ensuring it is evenly coated, then roll it in the breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium heat. Add half of the risotto cakes to the pan, making sure not to overcrowd them.
Cook the cakes for about 3-4 minutes per side, or until golden brown and crispy on the outside. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Wipe the pan clean with a paper towel, add the remaining olive oil, and repeat the cooking process with the remaining risotto cakes.
Serve the risotto cakes warm, garnished with additional parsley or a dollop of sour cream or marinara sauce if desired. Enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
