- 2 C. Roasted Pumpkin Risotto
- 4 Cheese Cubes ½” square-any favorite-mozzarella, fontina, cheddar
- ½ Cup Flour
- 2 Each Egg-beaten with ¼ C. water for egg wash
- 1½ Cups Bread Crumbs-Panko or Italian Style
- 3 Tbsp Parmesan Cheese
- Salt and Black Pepper to taste
- Vegetable Oil for Frying
Using leftover pumpkin risotto, spread out on baking sheet to cool thoroughly.
To make cakes, use a 4 oz. scoop or a half cup scoop measure, pack with leftover cooled risotto. Push into the center a piece of cheese, and unmold into your hands to gently form a round cake making sure the cheese stays at center. Place these cakes on a cooling rack and place in freezer for 20 minutes to firm up. Meanwhile prepare the breading.
Place the bread crumbs in a shallow dish, add the Parmesan cheese and salt and pepper.
When risotto cakes are firm, bread each by dredging in flour, shaking off excess, dipping in egg wash, dripping off excess, and coating thoroughly with the bread crumb/nut mixture, gently pressing to adhere.
To cook, in wide frypan, heat oil (test for temperature by putting a pinch of bread crumbs in…they should sizzle, but not burn right away). Place risotto cakes in oil and fry until golden, flip over, repeat. Drain on rack and place in 350°f oven for about 5 minutes just to heat through the rice and to melt cheese in the middle. Serve as a side dish or as a complete meal with a salad. Makes 4 large cakes.