Crispy Barley Risotto Cakes

Cripsy Barley Risotto Cake next to a lemon wedge and salad.

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.

5 from 1 vote

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Course: dinner, lunch, winter

Cuisine: Nordic, Scandinavian

Keyword: barley risotto recipe, rice cakes, risotto recipe

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: cakes

Calories: 309kcal

Author: Kristi

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

Divide the leftover risotto into two equal portions. Form each portion into a 3 inch wide cake.
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. Firmly pat the cakes together so that they stick together, using damp hands to help the process along if necessary.
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 cook until golden brown and warmed through, about 4 minutes per side. Monitor the heat carefully and turn to down to medium-low if the cakes are browning too quickly. Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

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