Ingredients
- ¼ cup frying olive oil
- 2 cups leftover risotto
- 1 egg, beaten
- ¼ cup flour
- ¼ cup unseasoned bread crumbs
Make it step by step
- Heat oil in a medium frying pan over medium heat. While oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
- Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
- Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Karrie, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.