Crispy mozzarella risotto cakes

Prep 10 min
Total 25 min
Makes 6 Servings



1 1/2 cups
leftover cold risotto
6 1/2-in. cubes
mozzarella, or 1/4 cup goat cheese
1/3 cup
panko bread crumbs
1/3 cup
vegetable oil


  • Scoop about 1/4 cup risotto into palm of hand. Flatten slightly and press 1 cube of cheese (or 1 tsp goat cheese) into centre. Shape risotto into a ball around cheese. Roll ball in panko, then place on a baking sheet. Repeat with remaining rice, cheese and panko.
  • Heat a large frying pan over medium high. Pour enough oil to come to 1/2 in. up the side, about 1/3 cup. When oil is hot, carefully place risotto balls into the pan and flatten slightly. (Do not crowd pan. Cook in 2 batches if necessary.) Fry until golden, 3 to 4 min per side. Remove to a paper-towel-lined plate.

Prep Tip:

Cold risotto is easier to shape into balls. Wet hands before rolling to keep them from sticking. To check the temperature of the oil without a thermometer, try this trick: Put a bamboo skewer or wooden chopstick into the oil, making sure it touches the bottom of the pot. If the oil fizzes up gently around the chopstick, it’s ready to go.


Calories 245, Protein 6 g, Carbohydrates 16 g, Fat 18 g, Sodium 266 mg.
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