It only takes 15 minutes to turn cold, leftover risotto into these easy Italian-style arancini cakes. Mixed with breadcrumbs and parmesan then fried to crisp perfection, these are a real midweek treat.
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Ingredients
- 400g leftover chilled risotto (we like this fennel, pea and bacon recipe)
- 20g parmesan, grated, plus extra to serve
- 70g fresh breadcrumbs
- Finely grated zest 1 lemon, plus wedges to serve
- 70g plain flour, seasoned with salt and pepper
- 2 medium free-range eggs, beaten
- 2 tbsp olive oil for frying
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Method
- Put the risotto in a bowl and stir in the grated parmesan. Divide the mix into 6 equal portions, then shape into flat patties. (We had extra risotto so we made 9.)
- Mix the breadcrumbs with the lemon zest on a lipped plate, then put the seasoned flour and beaten eggs on 2 separate plates or in 2 separate shallow bowls.
- Dust the risotto patties in the flour, then dip into the egg, then coat in the breadcrumbs, setting each aside on a tray as you work.
- Heat the oil in a large frying pan over a medium-high heat, then fry the arancini cakes, in batches, for 3 minutes on each side, turning carefully with a fish slice. Serve sprinkled with extra parmesan, with lemon wedges to squeeze over.
Nutrition
- 236kcals Calories
- 11.3g (3.9g saturated) Fat
- 7.8g Protein
- 24.9g (1.1g sugars) Carbs
- 0.9g Fibre
- 0.5g Salt
For 6
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