Leftover Risotto Cakes
Thursday, October 18, 2012
o..your little one sampled the risotto but didn’t polish it off. Don't worry - research shows that a child needs to be exposed to a new food up 16-18 times before they "like" it.
Don’t throw it in the bin or feel you have to gobble it all up, instead turn the leftovers in to Risotto Cakes for tomorrow!
These make lovely snacks and taste great served warm or cold.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Leftover Pumpkin Risotto (click here for the recipe)
Knob of butter
- Heat the butter in a pan over a medium heat
- Mix the egg in to your leftover risotto mixture
- Roll the mixture in to balls and flatten in to small patties, placing in to the pan and cook for 10-15 minutes until the base has formed a crispy, golden crust.
- Flip over, repeat on the other side
These make great snacks and are lovely served with a green salad or mixed veggies for a quick dinner.