Recipe: Risotto Cakes

So remember that not-so-hot red wine risotto from the other night? We needed a way to use up the last of the lackluster leftovers, and when I noticed that we had eggs in the fridge, well, I knew it was time to make risotto cakes.

Traditionally, a chunk of mozzarella is stuffed inside; the patties are then dipped in eggs and breadcrumbs, and then all fried up til lovely. So why not without the cheese! The verdict: we destroyed them.

A prerequisite for making risotto cakes is leftover risotto, and that is a rarity for us. So these are a bit of a treat. And you know what? We didn't miss the cheese. Sliced tomato, however, would have made them over the top.

"Namaste Foods"? Really? How about we call it what it is:
overpriced and lightly seasoned dustbunnies and sawdust
for people with no time to make their own. 

Every time I see/hear the word "namaste," I think of the hilarious essay "Surviving Whole Foods." Please take a moment to read it if you haven't; it's worth it! Anyway, I have had a box of "Italian Herb Coating Mix" (no dairy, gluten, soy, or corn, and "mix" sounds fancier than "crumbs") in the pantry for months. Time to try it. Like all things gluten free, it feels like a ripoff once you see the puny amount inside. Ugh. But at least it was tasty?

Yes.

Recipe: Risotto Cakes
leftover risotto
1-2 beaten eggs, depending on how many patties you have.
Italian breadcrumbs, free of what ails you

Preheat a pan and olive oil over one notch higher than medium heat.

Shape cold risotto into patties, pressing firmly; try not to make them too thick. Dip into eggs and then carefully into breadcrumbs. Fry til golden and crispy on both sides. Eat immediately. If you can, do sliced fresh tomato on top.

This picture is making me hungry!