Crispy Risotto Cakes Recipe
Roasted Garlic, Tomato, Red Pepper Risotto, Red Pepper Tomato Pesto, Garlic Herb Aioli, Fresh Herbs (DF, GF, Vegan)
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Ingredients
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Crispy Risotto Cakes Ingredients
Method
Directions for Crispy Risotto Cakes
- 1
Prepare the Mixture
In a large bowl, combine the cooked roasted garlic risotto, gluten-free flour, bread crumbs, chopped parsley, chopped basil, salt, and black pepper. Mix until well combined.
- 2
Form the Cakes
Using your hands, form the mixture into small patties or cakes, about 2-3 inches in diameter. Place the cakes on a parchment-lined baking sheet.
- 3
Cook the Cakes
Heat olive oil in a non-stick skillet over medium heat. Add the risotto cakes in batches, cooking for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- 4
Serve
Serve the crispy risotto cakes warm, with red pepper tomato pesto and garlic herb aioli on the side. Garnish with fresh herbs if desired.
