RISOTTO CAKES WITH TOMATO SALAD

RISOTTO CAKES WITH TOMATO SALAD image

Yield 6

Number Of Ingredients 15

Tomato Salad
2 1/4 pound(s) ripe tomatoes, seeded and chopped
1 clove(s) (small) garlic, pressed
1 tablespoon(s) balsamic vinegar
1 tablespoon(s) olive oil
1/8 teaspoon(s) salt
1/8 teaspoon(s) freshly ground black pepper
1/4 cup(s) torn fresh basil leaves
Risotto Cakes:
Reserved risotto (see Butternut Squash Barley Risotto recipe)
1 large egg
1/4 cup(s) grated Pecorino Romano cheese
1/4 cup(s) finely chopped fresh basil leaves
1/4 teaspoon(s) freshly ground black pepper
1 teaspoon(s) vegetable oil

Steps:

Combine tomatoes, garlic, balsamic vinegar, olive oil, salt, and black pepper in large bowl. Stir in fresh basil leaves. Combine reserved risotto, egg, Pecorino Romano cheese, basil, and freshly ground black pepper in another large bowl. Using a 1/3-cup measuring cup, form mixture into 12 3/4-inch-thick patties. Heat vegetable oil in 12-inch nonstick skillet, on medium 1 minute. Add half of patties. Cook 8 minutes or until golden brown. Carefully turn over and cook 4 minutes or until golden brown. Repeat with remaining mixture, cooking each side 4 minutes. Serve with tomato salad.