Basil Spinach Risotto Cakes
These little cakes are full of flavor. Serve them with a mixed fruit salad and Braised Carrots, with Layered Brownies for dessert.
SERVES 3–4
INGREDIENTS
- 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.
Pesto
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.
