Friday 15 May 2015

Ricotta Risotto Cakes

This is the best thing to do with leftover risotto....

I like to make up a big batch of risotto and have half the risotto for dinner and save the rest for the next day to make these.  You could probably use any risotto but this recipe works best with leftover bacon & leek risotto.

The ricotta makes it lovely and creamy, while serving with a some lemon adds some zingy freshness.

(Makes 5 cakes)

600g cold leftover bacon & leek risotto
150g ricotta
60g plain gluten free flour blend, plus extra for dusting 
1 slice white gluten free bread
1 tbsp polenta
1 tbsp grated Parmesan 
Salt & pepper
Sunflower oil, for frying
Lemon, to serve
Salad leaves, to serve
Chives, to serve
Optional; also serve with balsamic tomatoes and a poached egg

Place the risotto in a bowl and separate with a fork so its not all stuck together. Add the ricotta and mix. Then add the flour and seasoning and mix until combined.

Tear up the bread and place in a food processor, whizz until breadcrumbs are formed. Add the polenta, parmesan and a little seasoning and pulse until combined. Tip onto a plate.

Using flour dusted hands, divide the rice mixture into 5 then roll into 5 balls. Take one ball and press into a cake shape. Place in the breadcrumbs and cover with the mixture until completely coated then place on a flour dusted plate. Repeat with the other four and leave in fridge to set for a few hours.

Bring the cakes back to room temperature then heat a couple of  tablespoons of oil in a large frying pan. Cook on a medium - high heat for 10 minutes (5 minutes on each side) until golden and crispy.

Serve with salad leaves, chives and a lemon for squeezing and the balsamic tomatoes and a poached egg if you fancy it.


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