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.
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
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.
Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.
Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.
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