PAN-FRIED RISOTTO CAKES RECIPE - (4.4/5)

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Pan-Fried Risotto Cakes Recipe - (4.4/5) image

Provided by ebdonahue

Number Of Ingredients 4

1 tablespoon canola oil
3 cups shrimp risotto, or any leftover risotto
1 egg, lightly beaten
1 cup panko crumbs

Steps:

  • Pour enough oil into a large skillet to cover the bottom of the pan. Heat over medium heat. Form 1/2 cup of risotto into a patty. Dip into egg wash, then dredge into panko. Completely coat risotto in panko, shaking off any excess. Repeat with remaining risotto. Place risotto patty into hot oil. Cook 3 minutes or until golden brown, then turn over. Cook 3 minutes, then remove to a cooling rack to let risotto cake cool 1-2 minutes. Serve immediately.

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