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Crispy mozzarella risotto cakes

94

  • Prep Time10 mins
  • Total Time25 mins
  • Makes6 Servings
Crispy mozzarella risotto cakes

Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 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

Instructions

  • 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.


Nutrition (per serving)

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

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.

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