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Barley Risotto Cakes

A risotto cake, salad and lemon wedge on a plate with a fork

5 from 1 reviews

Crispy on the outside, creamy and cheesy on the inside.  These easy Barley Risotto Cakes are a great way to transform leftover risotto into something really special.

Ingredients

1 cup leftover Barley Risotto, chilled

2 tablespoons shredded Danish havarti cheese (mozzarella or Fontina would also be fine)

1 large egg

¾ cup panko bread crumbs

Vegetable oil for frying

Coarse salt for sprinkling

Lemon wedges for serving

Instructions

  1. Make an indentation in the top of each cake with your thumb.  Put 1 tablespoon of cheese inside each indentation and carefully mold the risotto around the cheese, making sure that the cheese mixture is completely encased inside the risotto.

  2. Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.

  3. Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.

  4. Pour enough oil into a small skillet so that it reaches a depth of about ¼ inch.  Heat oil over medium heat. Add cakes to the pan and reduce heat to medium low. Cook until golden brown and warmed through, about 4 minutes per side.  Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

Keywords: risotto, barley, cakes, easy, crispy