Risotto Cakes with Goat’s Cheese and Salad

by Sarah
Risotto Cakes with Goat's Cheese Salad | Susty Meals

As I mentioned in my post about Saturday’s risotto, this leads me to our food on Sunday.  Risotto cakes made from the leftover risotto – yes it might seem a bit ‘samey’ but when cooked in a different way and with the added extra of some balsamic and olive oil dressing, you wouldn’t know it was the same mix.

Risotto Cakes with Rocket Salad and Balsamic Olive Oil Dressing

Let over Risotto as Rice Cakes Ingredients:

Left over Courgette, Asparagus, Pea and Mint Risotto

Plain Flour

4 tbsp Olive Oil (plus some for the dressing)

Balsamic Vinegar

Rocket Salad

Soft Goat’s Cheese (or soft Sheese)





Place about a hand-full of plain flour into a bowl

Dust your hands with flour and take a handful of the Risotto mixture and ball it into your hands, flattening it between your palms to make a patty

Place on a board or plate in a single layer and continue to make patties from the rest of the mixture

Heat the oil in a frying pan and one by one add the patties

Cook on both sides for about 9 minutes each side until cooked through

Divide the cheese between the number of patties you have and transfer the frying pan to the grill to heat and melt the cheese

Serve on a bed of rocket and tomato salad and dress with a mix of balsamic vinegar and olive oil



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