Use up leftover risotto in these weeknight patties.
Ingredients
- 3 cups chilled risotto mixture (reserved from related recipe)
- 75g Danish feta cheese, crumbled (see note)
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- 2/3 cup fresh white breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons olive oil
- 100g mixed salad leaves, to serve
- 125g cherry tomatoes, halved, to serve
Method
- Step 1Place risotto mixture in a large bowl. Add feta, parsley, breadcrumbs and egg. Season with pepper. Mix until well combined.
- Step 2Divide mixture into 8 equal portions. Using wet hands, shape mixture into 2cm-thick patties.
- Step 3Heat oil in a large, non-stick frying pan over medium heat. Cook patties, in 2 batches, for 3 to 4 minutes each side or until golden. Drain on paper towel. Serve with salad leaves and tomatoes.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1490 kj
Energy
17g
Fat Total
5g
Saturated Fat
3g
Fibre
13g
Protein
70mg
Cholesterol
738.23mg
Sodium
4g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
If Danish feta is unavailable, you could use Greek feta instead.
- Author: Jenny Fanshaw
- Image credit: Louise Lister
- Publication: Super Food Ideas
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