Basil Spinach Risotto Cakes
- 2 cups Basil Spinach Risotto
- 1½ cups soft bread crumbs, divided
- 3 eggs, divided
- ½ cup shredded Gouda cheese
- 3 tablespoons olive oil
- ½ cup basil pesto
In medium bowl, combine risotto, ½ cup bread crumbs, 1 egg, and Gouda cheese and mix well. Form into 8 small patties.
In shallow bowl, beat remaining 2 eggs until combined. Place 1 cup bread crumbs on shallow plate. Dip each cake into the eggs, then into bread crumbs.
Heat olive oil in heavy skillet over medium-high heat. Sauté patties, 4 at a time, until golden brown on both sides and heated through, about 3 to 5 minutes per side.
Place on serving platter and drizzle with the pesto. Serve immediately.
You can find refrigerated pesto in the supermarket's dairy aisle, or make your own by combining 2 cups fresh basil leaves, 2 cloves garlic, ½ cup grated Parmesan cheese, and ½ cup olive oil in a blender; blend until puréed. Freeze in ice cube trays to store.