risotto cakes

Name: Risotto Cakes
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 3 cup(s) mushroom risotto, cooked by package directions; 2 large eggs; 1/2 cup(s) frozen corn, thawed; 1/2 cup(s) panko bread crumbs; 1/4 cup(s) parmigiano-reggiano, grated; 2 tablespoon(s) canola oil; - salt and pepper to taste

15 Pinches

Wallace Hale

sikeston, MO

Updated on Mar 12, 2015

Heres a good one by Sandra Lee, boy shes good cook and very easy on the pocket for spending on ingredients. enjoy.

Rate

No Image

prep time 15 Min

cook time 5 Min

method Saute

yield 4 serving(s)

Ingredients

3 cups mushroom risotto, cooked by package directions
2 large eggs
1/2 cup frozen corn, thawed
1/2 cup panko bread crumbs
1/4 cup parmigiano-reggiano, grated
2 tablespoons canola oil
- salt and pepper to taste

How To Make risotto cakes

Step 1

Mix together the cooked risotto, eggs, corn, panko bread crumbs, and cheese. Season with salt and pepper. form into 6 patties.

Step 2

Heat oil in a large non stick skillet over medium low heat. Saute the patties until golden brown and cooked through, about 5 to 6 minutes each side. serve
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes