Crispy Risotto Cakes
Crispy Risotto Cakes
Try this quick and easy crispy risotto cake recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • Any leftover Risotto
  • A handful or two of Flour
  • A big splash or two of Vegetable oil
  1. Preheat your favourite heavy skillet or fry pan over medium high heat with a pool of vegetable oil
  2. Meanwhile, scoop handfuls of risotto and shape into even patties
  3. Dredge the patties in flour, shaking off the excess. Gently slide the patties into the pan and fry until golden brown and crusty, 5 minutes or so
  4. Flip and give the second side the same treatment, another 3 or 4 minutes. Serve and share

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