SWEETCORN RISOTTO CAKES

Sweetcorn Risotto Cakes image

Provided by PinkCherryBlossom

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Previous Next

2 tablespoons olive oil
6 spring onions, sliced
2 garlic cloves, crushed
400 g risotto rice
1 liter vegetable stock
120 g sweetcorn, defrosted
2 tablespoons parmesan cheese
2 tablespoons plain flour
2 tablespoons olive oil, for frying

Steps:

Place the 2 tbsp olive oil in a pan and fry the onion and garlic until soft.
Add the rice and mix well, add the stock a little at a time and stirring until all the stock has been used.
Add the sweetcorn and cheese and mix well.
Refrigerate mix until cold and mold into patties, dusting each with flour.
Shallow fry the cakes in the extra olive oil until brown on both sides (about 4 mins).

Nutrition Facts : Calories 307.5, Fat 14.8, SaturatedFat 2.4, Cholesterol 2.2, Sodium 106.6, Carbohydrate 39.4, Fiber 1.3, Sugar 1.6, Protein 5