Italian Risotto Cakes
Risotto Cakes can be a side dish or an appetizer. Cheesy and easy made from left over risotto.
Servings: 6
Ingredients
- 2 cups risotto recipe here
- 1/4 cup mozzarella cheese shredded
- 2 to 4 tablespoons avocado oil for frying
- 1/2 cup tapioca flour or all purpose flour
- chopped parsley for garnish
- parmesan cheese for garnish
Instructions
- Add shredded mozzarella to risotto cakes.
- Season with salt and pepper if necessary.Heat oil in frying pan to medium high.
- Form into patties, Dredge lightly in tapioca flour. (I didn't use flour).
- Once placed in pan, turn heat to medium. Turn when golden brown, about 4 minutes each side.
- Garnish with parsley and parmesan cheese.