Rice Cakes
leftover chilled risotto, egg, dried breadcrumbs, Emmental or Gruyère, lemon
Ingredients:
Beat an egg lightly in a shallow dish. Tip a couple of handfuls of dried breadcrumbs on to a plate. Cut the Emmental or Gruyère into small dice and fold into your cold risotto. Take generously mounded serving spoons of the mixture and roll into balls or flat patties (the shape is up to you) then drop them into the beaten egg followed by the breadcrumbs.
Heat a shallow layer of oil in a frying pan and fry the cakes a few at a time, till they are crisp on all sides, turning carefully (they are fragile) as you go. Serve 2 croquettes per person with lemon halves.
an egg
a couple of handfuls of dried breadcrumbs
Emmental or Gruyère cold risotto
a shallow layer of oil
lemon halves.
Crunch and soft. Melting cheese.
It is essential to chill the rice quickly for this. Once the risotto is made, cool it quickly, if necessary
by putting the pan into a sink of cold water. Chill thoroughly in the fridge overnight.
Cook Connection to know more about homemade cake recipes.
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